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  • Bettina Applewhite

Roasted Garlic

Roasted garlic is a two ingredient recipe to take garlic into something you can use in so many ways. Raw garlic can have a bite. Sautéed garlic brings some savory flavors. But roasted garlic brings deep sweetness to garlic. It's kinda addictive.

Roasted garlic is soft enough to incorporate into creamy dishes like mashed potatoes and hummus. You can spread it on toast for a really nice garlic toast or puree it into soups.

I think the best thing is that it's only 2 ingredients!

To make roasted garlic, cut the head off the head of garlic. Massage garlic in olive oil. Roast for about 45 minutes depending on the size of your garlic. Garlic is done when you can easily pierce a clove with a fork. Squeeze out the creamy cloves. You've got a great savory ingredient. The only limit is your imagination.

Check out the video below for step-by-step instructions.

Roasted Garlic

Makes 1 head of garlic


1 Head of Garlic

1 tsp Olive Oil


  1. Preheat oven to 400 degrees. Prepare your garlic by cutting about a quarter inch off the top of your head of garlic to expose all the cloves. Place the clove in aluminum foil (enough to completely cover the head of garlic tightly). Drizzle olive oil over the head of garlic and rub all over. Close the foil over the garlic tight.

  2. Bake for 45 minutes. It may be faster or take longer depending on the size of your garlic. Began checking for doneness at about 35 minutes. You'll know your garlic is ready when it is easily pierced with a fork. Then you are ready to add this to soups, stews, spread on bread, or whatever your hearts desire. Roasted garlic will keep in an airtight container in the refrigerator for a week. See below for a few recipe ideas.


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