My kitchen is 100% aluminum free. Roasting garlic is super-easy, and you don’t need aluminum foil. Toasting gives garlic a deep, rich, yet delicate flavor. Raw garlic is crunchy, pungent, and fiery. However once roasted, it transforms magically into a golden soft buttery spread. Roasted garlic is delicious on meats, veggies, breads, and tastes divine in Roasted Garlic Soup with Shallots & Mushrooms!
Warning: Roasting garlic will fill your entire home with indescribably tantalizing and irresistible aromas that may uplift your mental state to joy and pleasure! Garlic’s healing powers have been known for millenniums, at least since biblical times. Its superfood health benefits lie in potent anti-cancer compounds, immune-strengthening molecules, and disease-preventing antioxidants.
Skip the Aluminum Foil
Aluminum is a heavy metal and neurotoxin which targets your central nervous system. It can lead to serious immunological and neurodegenerative diseases such as Alzheimer’s, Autism, and Parkinson’s disease. Yet it is widely found in processed foods, pharmaceuticals, vaccines, cosmetics, canned beverages, and aluminum foil. Baking with foil increases aluminum leaching into foods by 75 to 378 percent. Yet foil is standard equipment in nearly every American kitchen since 1950, and often used for roasting garlic. Let’s change that.
3 Ways to Roast Garlic Without Foil:
1) Roast it uncovered at 350º, which dries it out a bit, or 2) Wrap and clip in parchment paper, or 3) Cover and bake. It’s that easy! I covered it with inverted glass bowl so I could watch its progress as it bakes. There are 10 to 20 cloves in each head of garlic. (BTW I always bake at 350º or lower, never higher. While the internal temperature of the food does not reach 350º, this method helps to preserve the enzymes and vitamins in food as much as possible.) Enjoy!
Cut the tips off the raw garlic heads.
Place raw garlic bulbs on a parchment covered baking tray, and bake 45 minutes.
- 2 - 6 heads whole garlic - or as many as you plan to bake.
- Olive oil to drizzle (optional)
- Preheat oven to 350º F. Remove any loose outside layers of the garlic. Cut the tip off the garlic heads. Drizzle with optional olive oil.
- Place on an unbleached parchment lined baking tray with an oven-proof bowl over them. Bake for 45 - 60 minutes, or until the centers of the cloves are oozing.
- Remove from the oven to cool for 10-15 minutes. Peel the garlic slowly to remove the soft cloves. Store in a sealed glass jar for a week.
- Serve on meats, veggies, breads, or with bone broth.