Roasted Garlic in a Combi Steam Oven

a round ceramic baking dish holds several heads of garlic which have been halved; a hand holds a small dish of olive oil which is being drizzled over the garlic.

4.34 from 3 votes

Roasted Garlic in a Combi Steam Oven

Mellow and smooth, roasted garlic is a fabulous ingredient to have on hand for many dishes. Roasting in your steam oven is faster and easier than using a regular oven.

Prep Time2

Cook Time20

Total Time22

Course: Side Dish

Cuisine: Western

Keyword: roasted garlic, roasted garlic in a combi steam oven, steam oven garlic

Servings: bulb

Calories: 77kcal

Ingredients

1 head garlic whole and unpeeled
1 tsp olive oil

Instructions

Preheat your oven to Combination Steam, 350ºF/180ºC. If your oven has variable steam settings, select 50%. If not, don't worry! Just select combi steam at the correct temperature and the oven will work out the humidity for you.
Slice the garlic head in half across the middle and place both halves onto a baking tray. Drizzle the garlic with olive oil.
1 head garlic, 1 tsp olive oil
Roast until the garlic cloves are very soft and lightly golden, about 20-25 minutes (it may take anywhere up to 35 minutes for large heads of garlic).
When the garlic is done, remove it from the oven and allow to cool until you can handle it. Gently squeeze the cloves out of the skin and use or store for future recipes.

Notes

You can scale this recipe up to make as much roasted garlic as you like; in fact I'd recommend roasting 3-4 heads whenever you do it to make better use of your oven and because you're bound to use it up once you realize how delicious it is!
If you'd like to roast individual cloves of garlic instead of a head, just scatter the whole cloves onto your baking tray and omit the oil. Shorten the cooking time by about 5 minutes.
Use roasted garlic as an ingredient wherever you'd use fresh garlic. It's got a more mellow, sweet flavor and aroma but it's still pungent. It's especially good in dips, sauces and dressings, and wonderful spread onto toasted bread with salt sprinkled on top.
Store roasted garlic in an airtight container in the fridge for up to 5 days. Alternatively, wrap tightly and freeze for up to 2 months. If I have a lot of roasted garlic, I like to mash the cloves and mix with a little olive oil, then freeze in ice cube trays to throw straight into my cooking. Make sure you don't use that ice cube tray for ice once you've put garlic in it, though!
You can also store roasted garlic in a jar of olive oil in the fridge for up to 4 days (no longer, as it can become a risk for botulism growth when stored longer term). This has the bonus effect of perfuming the oil, which is great in dressings or cooking.

Nutrition