Reviewed: Nov. 5, 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.

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Casey2

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Reviewed: Oct. 9, 2009

I use chicken broth in place of oil and during the last 15-20 min of baking throw a block of brie cheese in to soften. Spread clove of garlic and dab of cheese on garlic toast, crackers, etc. YUM

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tammue

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Reviewed: Sep. 30, 2009

Garlic Lovers dream!

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PARTYOFSIX00

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Reviewed: Jun. 4, 2009

I trimmed the tops, drizzled olive oil, and baked at 350 degrees for 40 minutes. The two lighter bulbs (see photo) were baked face up, darker ones upside down.

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kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: May 18, 2009

YUMMMM!!! this was so delicious! I actually made it on my grill! I placed it on the grill when I began grilling vegetables which took up the whole grill, and kept it on until I was done making the chicken (so I guess it was on for about 1/2 hour.) I kept turning it on its sides and on its top and bottom. It was so delicious and really a great treat! I will make this again - No effort involved! I left on on the grill and let it do its thing!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Apr. 8, 2009

Nothing like roasted garlic! But, I just learned that this can be done in the microwave! Super quick and easy. Done the same way with olive oil but in way less time! :)

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Judith2U

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Reviewed: Apr. 8, 2009

I'll be making this tonight, and just want to know how long it will keep in the refrigerator?

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Forestkitty

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Reviewed: Mar. 25, 2009

I love this recipe, I also add goat cheese and red pepper jelly

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foodmama4

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

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Reviewed: Mar. 5, 2009

Make lots ahead of time and then store covered in olive oil for easy use. You can also use the olive oil for cooking and salads. Use equal parts garlic olive oil and white balsamic vinager, Mrs. Dash original seasoning, salt and pepper. Makes a lite flavorful dressing that's heart healthy that tastes great and you'll think you died and went to heaven. It'll become one of your favorites

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thiry

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Reviewed: Jan. 26, 2009

yum

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anewshootingstar

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Oct. 16, 2008

I left them longer in the oven so they caramelized and turned brown at the bottom. We squeezed ours onto melba toasts, simple and tasty appetizer!

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Suzy

Cooking Level: Intermediate

Home Town: Blackpool, Lancashire, England, U.K.

Living In: Charleston, South Carolina, USA

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Reviewed: Aug. 24, 2008

This is much more realistic than the other roasted garlic recipe I first used from this site. Did 2 hours at 300 degrees. Next time I will use a teensy bit of salt on top as well. I couldn't stop eating it when it came out of the oven!

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cathy1166

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Jul. 16, 2008

All I can say is ummmmm. The first time I've roasted garlic, and it was yummy. I was eating it right out of the oven. Then I mixed it with butter and made roasted garlic butter, OMG.

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jldixon

Cooking Level: Expert

Home Town: Anderson, South Carolina, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 12, 2008

This recipe is too vague concerning preparation, as noted in previous reviews. Do you cut the tops off the garlic or not? Should the husks be removed? Do you want a light coat of oil or a heavy one (which will sautee the garlic more than it roasts it)? This may seem like common sense, but oftentimes people just don't know. Also, I found my garlic was ready (in the same temperature oven) after only 25 minutes. An hour would have burned it horribly!

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AndyK

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: May 13, 2008

I cut the top off, used only one clove, drizzled with about 2 teaspons of olive oil, wrapped in foil and baked 400 for 45 minutes, then turned the oven off and left the garlic in until my red potatoes were ready to 'smash' then smashed the cloves in with the potatoes adding a little butter and half & half. Excellent!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: May 11, 2008

So good....scaled way down and used only 1 head of garlic, cut off top and drizzled with evoo and a little salt and pepper. Used the whole head of garlic in the Garlic Cucumber Dip on this site....delicious!

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SLJ6

Cooking Level: Expert

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Reviewed: Apr. 11, 2008

I love roasted garlic! Ate it with some bread...yummy :)

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Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jan. 1, 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!

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cookn42

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Reviewed: Nov. 12, 2007

Very very good. My family loved it. I mixed with a small amount if EVOO and some fresh french bread.

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KPMPA83

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Reviewed: 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

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summer

Cooking Level: Intermediate

Home Town: Palo Alto, California, USA

Living In: San Francisco, California, USA

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