Low FODMAP roasted garlic
Low FODMAP, vegan, gluten free This recipe is easily scaled up or down. 3g is a low FODMAP serve of pickled garlic. It remains low FODMAP in serves of up to 30g. Assess your own tolerance and eat what works for you. This recipe serves 2-4+, depending on your tolerance. Leftovers freeze well.
Ingredients
- 50g homemade pickled garlic, rinsed and dried (see notes for recipe)
- 10ml (2 tsp) olive oil
- Sprinkle of salt, to your tastes
Instructions
- Preheat the oven to 200C/400F.
- Place your rinsed pickled garlic in a medium, flat piece of foil. Drizzle the olive oil over to coat each clove. Sprinkle over a pinch of salt.
- Fold up the short sides of the foil, then the long sides. Wrapping the garlic up like a flat present means each clove gets an equal amount of heat. It's also easier to check for done-ness if you haven't just scrunched all the foil together.
- Place the package in a small baking dish to catch any escaping oil. Bake for 40 minutes then check to see if the garlic is soft and golden brown. If you want your garlic cloves to be equally browned on both sides, gently open the package (without ripping) and turn the pieces of garlic at the 20 minute mark.
- Cook until you reach your desired consistency, being careful not to burn the bottoms of the garlic pieces. They will brown considerably compared to the tops, particularly if you use a lightweight baking dish. I use a ceramic Le Creuset to help stop them from browning too much, but any sturdy dish or tray will work.
- Store leftover roasted garlic in the fridge in an airtight container and use within 2 weeks. You can also freeze and defrost leftover roasted garlic.
Notes
- This recipe is only low FODMAP if you use pickled garlic. You can find my recipe for pickled garlic here.
- I highly recommend using homemade pickled garlic for this recipe. Store bought pickled garlic has a one dimensional flavour that I would barely describe as garlic.
- Follow the food safety instructions for the pickled garlic and this roasted pickled garlic carefully. Garlic can grow botulism if not prepared carefully and botulism can be fatal.
- See the body of the post for FODMAP notes, tips and tricks.
Tried this recipe?Let us know how it was!