How To Roast Garlic

July 31, 2013
Roasted Garlic - Featured

If there’s one thing I always have at the ready, it’s roasted garlic.

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When roasted whole in foil pouches, alongside fresh herbs, it’s transformed into something sweet and aromatic, almost a butter-like puree

I use it in and on nearly everything

It’s incredible

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There’s no hint of garlic’s bite.  In fact, it’s become a secret culinary weapon, if you will.  A flavor that, when added, only serves to enhance, in such a subtle, yet powerful way

Some of my favorite ways to use it.  Spread on warm bread (or even added to the dough), or combined with whole wheat pasta noodles and veggies.  It’s great as an addition to salad dressing, mixed with butter to coat casserole pans before adding the ingredients, or anywhere garlic is called for in a recipe (or even if it’s not called for but sounds good to me)

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A couple of notes:

Typically I add 2 or 3 heads/foil pouch and roast as a cookie tray full at a time  (heads up, your neighbors may wonder that the wonderful aroma is in the neighborhood if you do a large amount at a time, ahem!)

It stores well in the fridge, and I like to keep the garlic heads in the pouches they were roasted in and use them on demand

I’ve used all sorts of herbs with great success



~ Adapted from Alexandra’s Kitchen

Roasted Garlic


  • garlic heads
  • olive oil
  • herbs (I like to use thyme)
  • salt + pepper


  • Preheat the oven to 400ºF.
  • Cut off the top of the head of garlic, so a few cloves are showing. Place the garlic on a sheet of aluminum foil (large enough to wrap around the garlic in a little pouch).
  • Tuck the herbs around. Drizzle with a touch of olive oil. Sprinkle with a pinch of salt and pepper. Form a pouch around the garlic and herbs
  • Pour 1-2 T. of water around the head of garlic (this will provide a bit of steam during the cooking process)
  • Place on a cooking sheet and roast for an hour.
  • Remove pouches from oven and let cool
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