Roasted Garlic

We use a lot of roasted garlic around here. Its uses are pretty much limitless. Spread onto a gfree flatbread, dropped onto a pizza before serving. I use it as a spread on bruschetta or crostini. Mix it with softened goat cheese to coat chicken breasts before roasting them. Use instead of mayonnaise in a sandwich…add to mayonnaise. Its’ JUST so versatile. 

Like most things I make in my kitchen, when I do it I do a big batch and store it for later uses. Garlic is no different.  It’s the base of so many other applications and condiments that I use in cooking. It is so easy and WELL worth throwing in a few more bulbs in the oven to give myself all the smooth soft subtle creaminess I can enjoy later with little effort at all. A little extra work once makes life easy later.

Here’s how.

See also: Rasted garlic paste, Roasted Garlic Lemon Aioli, Lemon Garlic Butter

roasted garlic

roasted garlic

Total Time: under an hour


6 – 8 large heads of garlic

2-3 tablespoons olive oil

salt and pepper to taste


Preheat oven to 400° F.

*Slice off the upper portion of each head of garlic exposing the cloves inside.

In a shallow ovenproof pan or pie tin, pour in the olive oil. Rub the exposed surface of each head of garlic into the oil creating a moisture layer, this helps prevent burning. Turn the exposed side up in the pan and sprinkle with salt and pepper. Cover the pan with a layer of parchment and foil (parchment layer below the foil layer).

Roast until cloves are tender and lightly browned, about 30 minutes.

To store, and increase time in refrigerator, place all the cloves in a jar that has a tight fitting lid. Pack then in fairly close, then cover with a layer of olive oil to create a seal.

*You can also roast the garlic in whole bulbs without slicing the ops off first. The whole bulbs can be stored in the refrigerator or freezer. Simply peel skin off before use.

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