Roasted Garlic

Have you ever tasted the sweet flavor of Roasted Garlic?

Chances are if you have been to a Italian restaurant you have tried it, maybe without even knowing it! Roasted garlic adds a delicious flavor to soups, stews, and roasts.  Add it to mash potatoes and it will taste like you are at a five star restaurant.  Add it to mayo and you have roasted garlic aioli.Roasted garlic cloveIt so easy to make and the roasted garlic adds such a depth of flavor to whatever you are cooking.

And here’s how easy it is to make…

Roasted garlic clove choppedChop off the top portion of the garlic head to expose the cloves inside.  Place head on a piece of aluminum foil.

Roasted garlic with olive oilPour about a tablespoon of olive oil over the top of the exposed garlic cloves.Roasted Garlic in foil

Wrap the entire garlic head up in the foil and place on a baking sheet.  Bake in the oven until the garlic cloves become soft and caramelized.

Roasted Garlic

Wait until the clove is cool enough to handle and enjoy the fruits of your labor.  Sometimes, if the stars align perfectly and I have a piece of freshly baked bread hanging around in my kitchen, I take the slightly warm roasted garlic and spread it directly on the piece of bread.  It is just like a little piece of heaven!

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Roasted Garlic
  • I or more garlic heads
  • Olive oil
  1. Preheat oven to 400 degrees.
  2. Trim about ¼ inch off the top of the head of garlic, exposing the garlic cloves.
  3. Place garlic head on a piece of foil.
  4. Drizzle 1 tablespoon of olive oil over the top of the exposed cloves.
  5. Wrap the head completely in the foil and place on a baking sheet.
  6. Place the baking sheet into the oven and bake for 35 to 45 minutes (depending on the size of the garlic heads) or until the cloves are soft when pierced with a small knife.
  7. Let cool until easy to handle.
  8. Press the garlic cloves out of it's paper sleeves.
  9. Use right away or store in refrigerator for up to 2 weeks or frozen up to 6 months.

 Roasted Garlic head



  1. Karen D. Austin says:

    I’ve never tried roasted garlic before. Why not? I love garlic, and your instructions make it look very easy. I just need to pick up a garlic head. Yummy. (And ’tis the season to keep the vampires away, anyway. Right?)

  2. Sheryl says:

    I’m so glad you posted this. I used to make roasted garlic all the time…and have forgotten all about it! It’s great squeezed into pasta with some olive oil and lots of grated parm.

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