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Slow-roasting mellows garlic, making it soft and buttery sweet. If you roast a few heads whenever you fire up the oven, you'll always have a supply of what may become your favorite condiment.



  1. Place oven rack in lower-middle position and heat oven to 325 degrees.
  2. Remove outer layers of papery skin from the garlic heads.
  3. Slice off the top 1/3 of each head, exposing most of the cloves.
  4. Place garlic heads, cut side up, on a square of heavy-duty aluminum foil.
  5. Drizzle 1/2 teaspoon olive oil over each, and sprinkle with salt.
  6. Wrap foil around heads, and roast until very soft, about 1 hour.
  7. Uncover and roast 15 minutes more, until golden brown.
  8. When ready to use, pop the garlic out of its papery shell with a push from the bottom and mash with a fork

Tips for Use[]

  • Mix roasted garlic into mashed potatoes,
  • Spread it on bread or pizza crust
  • Swirl it into soups,
  • Add it to vegetables and pasta
  • Serve it with roasted meat
  • Stir it into vinaigrette or mayonnaise for a sandwich spread.


  • Refrigerate roasted garlic for up to 5 days or freeze it for up to two


  • Keeptightly sealed in a screw-top jar


  • Use fresh garlic, not old bulbs that have begun sprouting.
  • To avoid burning, don't roast at more than 350 degrees.
  • For recipes that require whole roasted cloves, separate and peel them

raw, then roast.

Contributed by:[]

Smiles from the LR