This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 1¼ hrs

Roasted Garlic

Read Reviews (68)

"Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!" — Viviane

Ingredients Edit and Save

Watch video tips and tricks

Sautéed Garlic Asparagus

Simply Roasted Artichokes

Spicy Bok Choy in Garlic Sauce

Garlic Red Potatoes

Garlic and Parmesan Chicken Wings

Pasta and Garlic

Roasted Garlic Cauliflower

Roasted Garlic Bread

Roasted Garlic Mashed Potatoes

Types of Cooking Oil

Garlic: Fresh Vs. Powdered

Original recipe makes 15 servings Change Servings

10 medium heads garlic

3 tablespoons olive oil

Check All Add to Shopping List

Directions

Preheat oven to 400 degrees F (200 degrees C).
Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

Kitchen-Friendly View

PREP 5 mins
COOK 1 hr
READY IN 1 hr 5 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jan 01, 2008

Roasted garlic is sooo good, I changed a few things with mine and it was excellent. I cut off the pointy tops and drizzled olive oil over the exposed garlic and added freshly ground cracked pepper. Then I placed them on a piece of foil and folded it around the garlic, making a "foil tent" so that the garlic is completely enclosed. I put them in a 350 degree oven for about an hour or until soft to the touch. I served mine with thinly sliced crusty french bread and goat cheese. (spread the garlic on the bread and then some goat cheese) ~ you and your guests will NOT be disappointed!

—cookn42

See full review »

Most Helpful Critical Review

Sep 10, 2006

This recipe is okay. The best recipe is to cut the pointy end of the bulb of garlic so that the tops of the cloves are exposed. Sprinkle with fresh ground black pepper and drizzle 1 teaspoon of olive oil. Let the oil soak in until the oven is pre-heated to 350 degrees. Using your finger, spread the oil around the exposed bulbs and the upper part of the skin. On a foil-lined baking sheet, turn the cloves CUT SIDE DOWN and bake for 1 hour. Remove from oven, let cool for 20 or 30 minutes, then serve with crusty bread, goat cheese (or some other good cheese) and kalamata olives. The presentation is beautiful since the cloves of garlic are perfectly carmelized and haven't burned from being face down.

—CreativeCook

See full review »

99 Ratings

See other versions of this recipe!

Mar 14, 2007

Changes: * Cut off tops of cloves * Added black pepper and garlic salt * Added lots of olive oil, rolled cloves around in it * Baked in muffin tins cut side down at 350 for 50 minutes

—summer

See full review »

May 22, 2006

I, of course, use this on breads but I also like to keep a little container of it in my fridge to chop up & add to recipes. The roasted garlic adds a much more subtle, sweet flavor than just minced garlic.

—IMVINTAGE

See full review »

Aug 21, 2006

I'm a little confused on the directions...are you supposed to cut the bottoms off like the photo shows or leave them whole? I don't see specific instructions in the recipe. I made them with the bottoms cut off and the exposed garlic was hard, despite the oil and covering with foil. Anyway, I liked the flavor, but I'm just a little befuddled if I did it right. Any suggestions?

—DKBECK

See full review »

Jul 27, 2010

I love this recipe. I actually do this a lot! I brush some oil on the exposed cut garlic and use kosher salt and fresh cracked pepper. I do put it on top of a crumbled cup of foil to make sure any excess oil or stuff doesn't fall out. I normally roast this on 400 degrees when I am making chicken for about 30-45 minutes. When they are squishy to the touch...I SQUISH them out in a container and keep them separate and just add them to whatever I want. This last time I used a whole bulb and added it to 1/4 cup of a butter substitute and added a little salt put it on the steaks, the bread, and some mushrooms and onions. It was fantastic! :) (I put the butter in a zip lock bag, pushed it to the bottom and froze it.)

—Susan

See full review »

Nov 05, 2009

DKBECK - Cut off the top, NOT the root end. Cut just enough to expose the individual cloves. Pour on some olive oil, loosely cover with foil OR just sit the bulbs on some foil. Shiny side IN. Shiny side out reflects the heat. If the cloves are not soft and squishy, put them back in and roast longer.

—Casey2

See full review »

Jan 25, 2004

It came out beautifully! Delicious.

—SCaldwell

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Roasted Garlic

Roasted Garlic Dip

Roasted Garlic Bean Dip

Roasted Garlic Tyrokavteri

Roasted Garlic Teriyaki Fried Rice with Chicken

Roasted Garlic Tzatziki

Roasted Garlic Potatoes

Roasted Garlic Scalloped Potatoes

Peppers Roasted with Garlic, Basil and Tomatoes

Roasted Asparagus and Garlic

ADVERTISE WITH US

Nutrition

Calories
79 kcal
4%

Carbohydrates
12.3 g
4%

Cholesterol
0 mg
0%

Fat
2.9 g
4%

Fiber
0.8 g
3%

Protein
2.4 g
5%

Sodium
6 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Garlic

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 79
Calories from Fat: 26

% Daily Value *
Total Fat 2.9g 4 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 6mg < 1 %
Potassium 150mg 4 %
Total Carbohydrates 12.3g 4 %
Dietary Fiber 0.8g 3 %
Protein 2.4g 5 %
Sugars 0.4g
Vitamin A < 1 %
Vitamin C 19 %
Calcium 8 %
Iron 6 %
Thiamin 7 %
Niacin 5 %
Vitamin B6 29 %
Magnesium 3 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.