Jammy "Roasted" Garlic

Jammy "Roasted" Garlic

Watch as garlic magically transforms into soft, spreadable cloves that are packed with flavor! There’s no need to turn on the oven— whole bulbs of garlic are cooked cut-side down in olive oil to achieve sweet, tender roasted garlic to stir into soups, spread on toast, or blend into hummus.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.


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Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

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To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

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What You’ll Need

What You’ll Need

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Prep Time

5 mins

Cook Time

5-6 mins

Free Time

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Ingredients

  • 2-3 whole heads of garlic, root bottoms trimmed
  • tablespoons water
  • ¼ cup (60ml) olive oil
  • 1 sprig of fresh thyme or rosemary, optional

Preparation

  1. Place the garlic (cut side down) in a single layer into the bottom of the Anyday dish. Pour water and oil around the garlic. 
  2. Cover with the lid (knob lifted) and cook for 5-6 minutes or until garlic is fragrant and soft.
  3. Allow the garlic to cool for about 5-10 minutes. Gently squeeze out the garlic cloves and discard skins. Use as desired.
  4. Note: The leftover oil is packed with garlic flavor! Strain the solids, store in an airtight container and save for another use. 

Serving suggestions & tips

  • Spread on toast for bruschettas.
  • Stir into tomato sauce for extra flavor.
  • Blend into hummus for a less pungent option than fresh garlic.
  • Replace the water for red wine or champagne vinegar for an escabeche-style jammy garlic.