NO DEFROSTING NEEDED!
INGREDIENTS | YIELDS APPROXIMATELY 10 TABLESPOONS
- 5 whole garlic bulbs
- 5 teaspoons olive oil, divided
- Salt and pepper to taste
Cut the top (the pointed part) off each garlic bulb and pour 1 teaspoon of olive oil on each. Sprinkle with salt and pepper.
Wrap each bulb in aluminum foil and bake at 350°F for 45 minutes–1 hour until garlic is soft and turning golden brown.
Carefully unwrap the foil and squeeze the garlic cloves from the skin. Mash the garlic cloves with a fork.
Divide and freeze in ice cube trays sprayed with cooking spray. Once frozen, transfer garlic to a freezer bag.
Frozen roasted garlic can be added to a dish frozen, or defrosted first in the refrigerator.
Calories: 262 | Fat: 23g | Protein: 2.5g | Sodium: 8mg | Carbohydrates: 14g | Fiber: 1g
Freeze Roasted Garlic in Single-Use Sizes
If you do not have ice cube trays to freeze the garlic in, try this alternative. Line a baking sheet with wax paper. Put mounded tablespoons (or teaspoons) of garlic on tray and flash freeze. Once the garlic freezes, transfer to a freezer bag. Now, when a recipe calls for a measured amount of roasted garlic, it will be ready to go.