Baked garlic, savory and sweet, finds its way into our kitchen more often than it should - weaving its way in and out of sauces, breads and soups. And, without a doubt, we enjoy it in its own right - unctuous and smooth, intensely garlicky and scented with fresh thyme. Garlic, mellowed but simultaneously made richer by roasting, provides a lovely, but mild sweetness to savory dishes.
Garlic, like leeks, onions and most alliums, is a potent food - rich in nutrients including sulfur-compounds which account for its strong odor, vitamins and minerals. Some research indicates that garlic may offer benefits to your heart and cardiovascular system - possibly even reducing LDL (bad cholesterol) in some individuals. Garlic also anti-inflammatory and anti-microbial properties which may account for its use as a traditional folk remedy for fighting colds and flus. Garlic is a nutrient-dense, valuable food that not only supports your overall health but also provides a beautiful depth of flavor to your cooking.
In this version of baked garlic, I season fresh bulbs of fragrant heirloom garlic with thyme. Instead of the customary addition of olive oil, I roast my garlic by using lard - richly flavored and dense in vitamin D. The lard, a monounsaturated fat like olive oil and avocado, provides a lovely flavor to the final dish - a richness found only in real food.
Jenny says
Julie -
You will LOVE the baked garlic recipe. The thyme really makes it. I suppose you could use other herbs too - rosemary might be nice. It is so delicious.
- Jenny
Farmerswife says
Jenny, I can't wait to try the garlic with thyme. The only way I have roasted garlic before is by itself in foil on the BBQ. Time for some baked roasted garlic!
Handful says
OOOOH....Garlic.....mmmmmmm. I ate an entire bulb last night all by my self. Squeezed right onto my tongue.
Note: No vampires last night. 😉
Laura says
OK, I'm going to ask a stupid question and risk sounding like an idiot. I've tried roasting garlic before and the directions always say that the garlic will squeeze out of the cloves when done. This has never been my experience. Once the garlic is roasted, how do I get it out of the peel?
Lily says
My favorite way to consume roast garlic: with melty brie. Mmmm.
To always have roasted garlic on hand I separate a couple heads of garlic into cloves (don't peel), spread on a sheet pan, and roast until soft (it only takes about 15 minutes). Cool completely, then pop into the freezer. They thaw super quick, making it easy to add yummy roasted garlic flavor to any dish.
REB says
Great tip about freezing it! I can't wait to make the recipe - it will also warm up the house on a very cold day, but I was wondering what to do with what I can't eat 🙂
deana@lostpastremembered says
Such a lovely still-life... Garlic never looked so good!
Happi Shopr says
Jenny - hubby would love us both if I make this for him...will save it as a "get out of the dog house free" meal, lol. 😀
Sarah says
This garlic looks to die for! I'm a sucker for some good baked garlic with brie!Great photos too
Joy says
Have loved roasted garlic for a longtime and not ever put thyme together with it! (Always went more Italian herbs) Really like the idea of that marriage...and love the comment about roasting inside a bird!...Is that "killing two birds with one stone"? Hahaha!
Marly says
I was in such a hurry I almost forgot to thank you.
A BIG THANK YOU, JENNY!
Marly says
Ohhhh Jenny, I can smell the fragrance now. And I just happen to have a large mesh bag of those garlics. I'm off to the kitchen!
And such beautiful photography! Makes my mouth water.
Jenn AKA The Leftover Queen says
This looks delicious! I love roasted garlic - as you said, it is useful in so many ways!
Bernadine says
Oh yummy!
Devon Hernandez says
This has my mouth watering...
*note to self: buy a ton of garlic at the farmers market on Saturday*
RE: lard - check with your local farms if you purchase meat directly from them, to see if they have rendered lard available. There are a few local farms I have gotten meat from here in Pennsylvania that sell their unrefined, rendered lard in quart containers that they keep frozen, and it's very inexpensive. I may have paid shy of $3 for a quart. I buy two or three, keep one in the fridge, and the others in the freezer until I start getting low and defrost another one. Lard keeps for several months in the fridge.
Thanks Jenny! Never thought about using lard on roasted garlic, but I'll be making this over the weekend! 🙂
Local Nourishment says
Mmmm. I love roasted garlic! I usually put a head or two inside the chicken I roast each week. I cut off the fat from the neck of the chicken and "tent" the trimmed head with it. That good chicken fat bastes the garlic, the garlic gently seasons the bird, and I conserve energy by cooking them together! We squeeze the garlic out of its cloves onto sourdough bread for instant garlic bread. Heavenly!
karishma says
Now that sounds seriously delicious!