How to avoid burning garlic when roasting it with other vegetables?

Question

Find out how to roast garlic alongside veggies without burning it or losing flavor.

Answer 1

To prevent garlic from burning when roasting with other vegetables, add it to the pan about 10-15 minutes before the vegetables are done, or roast whole, unpeeled cloves from the start.

Detailed Explanation:

Garlic, especially minced or thinly sliced, has a much lower sugar content and smaller surface area compared to most vegetables, causing it to brown and burn much faster. If added at the beginning of a roast with longer-cooking vegetables like potatoes or carrots, it will likely scorch before the other ingredients are cooked through. The best strategy is to time its addition carefully: introduce sliced or minced garlic to the roasting pan during the last 10-15 minutes of the overall cooking time. This allows it to soften, become fragrant, and lightly caramelize without turning acrid. Alternatively, if you want a soft, sweet, and spreadable roasted garlic, you can roast whole, unpeeled cloves alongside your other vegetables from the start. The skins will protect them from direct heat, allowing them to steam and become tender within. You can also tuck garlic pieces underneath larger vegetables to shield them slightly.

Pro Tip:

For a burst of fresh garlic flavor without burning, stir in finely minced raw garlic after the vegetables are roasted, just before serving, using the residual heat to warm it slightly.