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How to Roast Garlic

February 3, 2011 by Joy the Baker 185 Comments

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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.

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Reader Interactions

Comments

  1. Alice

    January 31, 2012 at 12:15 pm

    Roasted garlic is dangerous! …because I always eat too much and end up smelling like a garlic clove for days…

    Love you Joy!

    Reply
  2. Linda Rickert

    January 28, 2012 at 8:24 pm

    Roasted garlic is great and sooo easy to make. We use a roaster but have also done them on the grill in tin foil. Green garlic is another way to eat garlic earlier in the spring. It is like green onion and scallions but with a garlicky flavor. You can use it on a salad, in soups or anything you would use regular garlic in.
    Rickertville Farm. rickertville.com

    Reply
  3. Brooke

    November 23, 2011 at 9:35 pm

    Many, many, super-big thanks for the roasted garlic post. I’m making a roasted garlic/carrot/potato mash for Thanksgiving, and your pictures/words of encouragement make me 10x more excited than I was before. :)

    Reply
  4. Christine

    November 13, 2011 at 10:30 am

    Thanks! Love the humor and my garlic is now roasting in the oven! : )

    Reply
  5. CharleneL

    September 1, 2011 at 10:23 am

    Great tutorial! Would you be able to roast gardic that was already out of the “head” such as pre peeled garlic? Also, I’m trying a garlic cupcake recipe which calls for roasted garlic. Should I still add salt & pepper to the garlic in the roasting process? Thanks a bunch!

    Reply
  6. Cndlou

    June 28, 2011 at 11:46 pm

    Just found your site this evening… as I was roasting garlic (to go over my baked potato) in my lil toaster oven…. I cant wait to roast the entire bulb and enjoy! Thank you!

    Reply
  7. Diana

    June 26, 2011 at 12:37 am

    Hello, love your blog. When I roast several garlic heads, I usually use my muffin tin or tins depending on how many I’m roasting. It keeps the heads upright and I never have to worry about my garlic falling over. Diana

    Reply
  8. Shelley

    May 28, 2011 at 4:38 pm

    Your post was fabulous! I love to cook and found a man 3 and 1/2 years ago who will eat whatever I make. He has been requesting roasted garlic (long, long time) I finally got the nerve up to taste it at a restaurant and love it. Today I googled it and found you. You are so creative with your writing that it forced me to use my sweeties garlic roasting dish and pop one in the oven! Wish me luck, thank you!!
    Shelley

    Reply
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Trackbacks

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    March 14, 2012 at 8:24 am

    […] cancer and Alzheimer’s [18]. Add to a pan of veggies or tomato sauce to spice up the flavor, or roast it in the oven for a sweeter […]

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  2. Pesto Pizza with Roasted Garlic and Potato « Slinging Eggs and Bacon says:
    January 1, 2012 at 9:45 pm

    […] Potatoes are like my favorite food. It was a match made in Heaven. A very garlicky Heaven. I used this recipe from Joy the Baker for roasted garlic, because it was faster, and seemed overall easier than the one included (at the […]

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    […] Garlic Cherry Glaze: 1/2 head of roasted garlic, finely chopped (I used this technique) 1/2 cup cherry jam 1/8 teaspoon […]

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  4. Quinoa Topped with Chard, Pine Nuts, Roasted Garlic, and Parmesan « Pursuit of Tastiness says:
    November 15, 2011 at 9:16 am

    […] time around, I decided to roast a head of garlic instead of using the minced garlic the recipe calls for. I followed that hilarious guide, since […]

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    […] approximately 1/4 cup cilantro, finely chopped 1/8 cup fresh squeezed lime juice (or 1 lime) 1 tbsp roasted garlic, diced 1 1/4 tsp curry powder (you can add more or use less, depending upon how much Indian flare […]

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    […] red onion. cucumber. roasted garlic. lemon. capers. […]

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