Roasted Garlic

Roasted Garlic

79

"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!"
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Ingredients

1 h 5 m servings 79 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

79
  1. 118 Ratings

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Most helpful positive review

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 pepp...

Most helpful critical review

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 ...

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 ...

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 pepp...

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

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 min...

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. ...

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 sur...

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 th...

It came out beautifully! Delicious.

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, Mr...