Okay, so today I wanted to mess around with some bulb vegetables. I’ve always been curious about how different ones cook up, so I grabbed three common ones: an onion, a shallot, and a head of garlic. My goal was simple – just see how they taste and feel after roasting them.
Getting Started
First, I prepped everything. I peeled the onion and shallot, just taking off the outer papery layers. For the garlic, I sliced off the top of the head to expose the cloves inside. Didn’t bother peeling the individual cloves though.
The Roasting Process
Next, I laid them all out on a baking sheet. I drizzled a bit of olive oil over everything, making sure they were nicely coated. Then, I sprinkled some salt and pepper – nothing fancy, just keeping it basic.
I popped the baking sheet into the oven. It was already preheated to, I think, around 375 degrees Fahrenheit. I didn’t really set a timer, I just checked on them every now and then.
- Onion: This one took the longest, obviously, because it was the biggest. It got all soft and caramelized around the edges.
- Shallot: The shallot cooked a bit faster than the onion. It got nice and tender, with a slightly sweet smell.
- Garlic: The garlic was probably ready the quickest. The cloves turned golden brown and super soft, you could practically squeeze them out of their skins.
Tasting them
Once they all looked and smelled good, I took them out of the oven. Had to let them cool down a bit before I could even touch them!
The roasted onion had a much milder, sweeter flavor compared to a raw onion. It was soft enough to mash with a fork.
The shallot tasted similar to the onion, but even sweeter and a little more delicate. The roasted garlic, you konw, had this amazing, mellow flavor – totally different from that sharp raw garlic taste. It was almost creamy.
So, yeah, that was my little experiment with bulb vegetables. Pretty simple, but it really showed how much roasting can change the flavor and texture of these things. Might try it again with some different spices next time!
