Roasted Garlic

Published June 4, 2012 by jenmatteson

Roasting garlic is so simple and yields some really great flavor.  You really can’t fake roasted garlic.  Even if you only need a little bit, roast the whole head of garlic, and freeze and unused cloves.  Then you have it ready whenever you need it.

I was so crazy busy getting ready for my party, that I completely forgot to take a picture of the garlic after it was roasted…oops!  Next time though.

Roasted Garlic


1 head of garlic
1 tbsp olive oil


1. Preheat oven to 400 degrees.  Remove as much of the garlic skin as possible, while trying to keep the head in tact.

2. Cut head about 1/4 of the way from the top, so most cloves are exposed.

3. Drizzle with olive oil, making sure all cloves get covered.  Wrap garlic in foil and bake  for 30-35 minutes, or until cloves feel soft to the touch.

4. Once garlic is cool enough to be handled, remove cloves from skins.  Many will just pop right out with a little squeeze.  You’ll have to pop open any cloves that you didn’t slice through.

One comment on “Roasted Garlic

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