Roasted Garlic

Roasted Garlic 

Roasted garlic has to be one of my favorite foods.  Roasting the garlic imparts a sweetness that can mask some of the sharpness in flavor.  Roasting garlic is straightforward and easy.  Once roasted it can be eaten by the clove, used as a spread, added to hummus, or used in any other one of your favorite dishes.


Garlic bulb [Elephant or regular]

Olive oil

Baking sheet/Roasting pan

Preheat oven to 400 degrees.  I prefer to strip some of the outer layers of skin off and leave only one or two layers before the cloves.  This isn’t totally necessary but can make it easier to use later.  I then cut about 1/8th or 1/4th of an inch of the top off just enough to expose the top of the cloves.  Next baste with olive oil and place in the pan.  Once in the pan I cover with aluminum foil to create a tent over the garlic.  I bake for about 30 minutes until the cloves are soft.  Once cooled remove from the bulb by using a fork to make it easier.  Use as desired.


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