Roasting garlic in the oven is easy, but using a slow cooker is good for large batches if you don’t have the time to “babysit” it. Also, it’s much more forgiving and won’t burn as easily as it does in the oven. Roasted garlic is such a versatile, flavor-boosting condiment. You can add it to soups, stews, vegetable side dishes, sauces, or even a simple baked potato.
Prep time 20 minutes
Makes 1/2 to 1 cup (75 to 150 g) smashed, roasted garlic
3–5 bulbs of garlic
1 tablespoon avocado oil
Sea salt
1 Line a 2- or 3-quart (1.9 or 2.8 liter) slow cooker with aluminum foil.
2 Slice an inch off the tops of the garlic bulbs, so that the cloves are exposed. Place them in the foil-lined cooker. Drizzle with oil and sprinkle with salt.
3 Cover and cook on low for 5 to 6 hours, or until cloves are very tender.
4 Remove cloves from bulbs and smash them. Store in an airtight container, chilled, until ready to use—within a couple of weeks.
