Roasted Garlic

How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head.

  • Prep time: 5 minutes
  • Cook time: 35 minutes

Ingredients

  • One or more whole heads of garlic
  • Extra virgin olive oil

Method

1 Preheat your oven to 400°F (205° C). (A toaster oven works great for this.)

2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.

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3 Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

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4 Put garlic in baking pan or muffin tin: Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)

5 Drizzle with olive oil: Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.

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6 Cover the bulb with aluminum foil.

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7 Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.

8 Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

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Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.