Roasted Garlic

Roasted Garlic

Whole heads slow-roasted until soft and golden, spreadable and mellow with caramelized sweetness.

Total 55 min Makes 4 heads Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Roasting mellows raw garlic's bite into a soft, spreadable paste with a nutty, caramelized sweetness. Squeeze it onto crusty bread, stir it into mashed potatoes, or whisk it into dressings and sauces for deep savory flavor. This hands-off method needs just olive oil, foil, and a low oven.

Ingredients

  • 4 whole garlic heads
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Method

  1. Preheat oven to 400°F (200°C).

  2. Peel away the loose, papery outer layers of each garlic head, leaving the cloves intact and connected.

  3. Slice about 1/4 inch off the top of each head to expose the individual cloves.

  4. Place each head cut-side up on a sheet of foil, drizzle evenly with olive oil, and season with salt and pepper.

  5. Wrap the foil snugly around each head and place all four bundles in a small baking dish.

  6. Roast until the cloves are deeply golden and soft enough to squeeze out easily, 45 to 50 minutes.

  7. Unwrap carefully and let cool for 10 minutes before handling.

  8. Squeeze the softened cloves from their skins and use immediately, or store covered in the refrigerator.

Rate this recipe

★ 3.9 (1)

Roasted Garlic

Roasting mellows raw garlic's bite into a soft, spreadable paste with a nutty, caramelized sweetness. Squeeze it onto crusty bread, stir it into mashed potatoes, or whisk it into dressings and sauces for deep savory flavor. This hands-off method needs just olive oil, foil, and a low oven.

55 min 4 heads 45 cal

Ingredients

  • 4 whole garlic heads
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Method

  1. 1

    Preheat oven to 400°F (200°C).

  2. 2

    Peel away the loose, papery outer layers of each garlic head, leaving the cloves intact and connected.

  3. 3

    Slice about 1/4 inch off the top of each head to expose the individual cloves.

  4. 4

    Place each head cut-side up on a sheet of foil, drizzle evenly with olive oil, and season with salt and pepper.

  5. 5

    Wrap the foil snugly around each head and place all four bundles in a small baking dish.

  6. 6

    Roast until the cloves are deeply golden and soft enough to squeeze out easily, 45 to 50 minutes.

  7. 7

    Unwrap carefully and let cool for 10 minutes before handling.

  8. 8

    Squeeze the softened cloves from their skins and use immediately, or store covered in the refrigerator.