How to Roast Garlic

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If feeling:

lonely, bored, restless, hungry, smell deprived, sleep deprived, cold, greedy, kooky, crazy, cabin fevery, sun deprived, snow deprived, sullen, extraordinary, sluggish or spicy…

Might I suggest turning up the oven and roasting a bulb of garlic?

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Hello, garlic.

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I’m gonna chop your head off and put oil in your brains.

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Salt and pepper.  Salt and pepper.  Salt and pepper.  Salt and pepper and paper.

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Wrap it up.  Tie it up.

I used parchment paper and a kitchen string.  If you want to use foil… you totally should.  I was out.  I got creative.

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When roasted, garlic turn into something sweet, aromatic, creamy, spreadable and utterly dream worthy.  Your breath will still me an absolute nightmare… but  just deal with it.

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I hid my freshly roasted garlic in between butter and mashed avocado on this (burnt) toast.  I didn’t need the butter or the avocado… but I like layers of delicious.  I also like burnt toast.

How to Roast Garlic

Makes:  one head of garlic

Print this Recipe!

1 head of garlic

about 2 tablespoons olive oil

about 1/2 teaspoon coarse sea salt

about 1/4 teaspoon ground black pepper

Place a rack in the center of the oven and preheat to 400 degrees F.  Place a baking sheet in the oven as the oven preheats.

If your garlic head is covered in several layers of white skin, peal off a few layers.  Keep several layers around to hold the head together.  With a sharp knife, cut the top off the head of garlic exposing a bit of each each clove of garlic.

Place garlic head in a piece of foil or parchment paper.  Drizzle olive oil on top.  Top with a generous sprinkling of salt and pepper.  Seal the foil around the garlic or parchment paper.  If using parchment paper, use a kitchen string to seal the little package.

Place on the pan in the oven and roast for 30 to 40 minutes, or until completely tender when poked with a fork or knife.

Allow to cool slightly before spreading on toast or adding to pasta.  It’s delicious.

180 thoughts on “How to Roast Garlic

  1. I love roasting garlic! I especially love putting it into soups – I’m on a roasted tomato soup kick right now and the best version I’ve come up with had tons of roasted garlic in it. Screw good breath, bring on the garlic!

  2. How truly ironic that this pops up in my RSS feed as I have garlic currently roasting in the oven. It’s going to become an element of some amazing lamb kafta kabobs. Mmm… can’t wait. :)

  3. roasted garlic spread on anything is the best. THE. best.

    Husband doesn’t care (as long as he gets some too) since we both love garlic… though anytime I touch it my hands are garlicky for days. Not that I mind, but not everyone likes shaking hands with a clove of garlic.

    1. Hey Jamie,

      Maybe you’ve tried this before, and it doesn’t completely remove the smell, but if you rub your hands on something stainless steel (sink/tap/knife) after chopping onions/garlic it really helps to lessen the smell….way more than if you just use soap and water. I have no idea how or why it works—like magic!!

  4. I like burnt toast too. Maybe out of necessity. Our toaster is possessed by some sort of demon. It also shoots the toast across the kitchen.

  5. The trick is to also serve some delicious roasted garlic to your special someone. That way you BOTH have garlic breath to mingle. :)

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