Eat of the Moment

Let's All Toast To Roasted Garlic!

Roasted garlic is one of the most versatile things you’ll ever make. This magical, kinda salty, kinda sweet substance is also perfect for holiday parties. Ok, it might not make your breath super mistletoe appropriate, but it’s a delicious appetizer spread on bread or crackers. Aaaaand roasted garlic is the little black dress of flavoring; it goes with everything! Really, everything; roasted garlic is ideal for adding depth and flavor to all kinds of dishes. Add it to hummus or other dips, stir it into pasta sauces, throw it into chicken soup, mash it into potatoes, put it on pizza, blend it with butter…the options are endless!

Also, garlic is supposed to be really good for you. This method is the method I learned from my mom. I’m biased, but I think it’s the best.

Roasted Garlic

makes 6 heads (a little over a cup of individually roasted cloves)

total time: 50 minutes

total hands on time: 5 minutes

What you’ll need:

6 heads of garlic

about 3.5 tbsps olive oil


What you’ll do:

1. Preheat your oven to 400 degrees. Chop the tips of of each head of garlic, so they look like this:

2. Peel off just the outermost layer of skin. You want the individual heads to remain attached to each other.

3. Transfer the garlic heads to a pan you’ve lined with aluminum foil and drizzle the olive oil over them, making sure all exposed parts of the garlic are covered. Add salt, too.

4. Wrap it all up into a little bundle, like a Depression-era hobo’s bag, but filled with garlic:

5.  Roast it for approximately 45 minutes. Ovens will vary, so check in from time to time. When it’s done the garlic itself will be a golden color and soft; you’ll be able to easily pull out a clove with a fork:

Once it cools, you can squeeze or pull out the cloves with your hands. It will keep for a few days in the fridge (store it in a container with a lid) or you can also freeze it to use later.

My favorite way to eat this is just to smush it and spread it on bread with a little sea salt and fresh ground pepper. But, as I mentioned before, roasted garlic is crazy-versatile, not to mention customizable. Try it with infused or flavored olive oil, sesame oil, different kinds of herbs or even fancy gourmet salt!

  • Angela Aberasturi

    On my very few evenings I have that don’t involve work or my kids, I like to roast a couple of heads of garlic, I use a little fresh rosemary while oiling it. I love to eat it on water crackers or French baguette slices, toasted of course, with a drizzle of balsamic vinegar reduction. You can also do a fancy delicious grilled cheese with these ingredients. The flavor is amazing. And a helpful tip….although I kind of despise Rachel Ray she has a balsamic reduction product out that is really good and totally worth the $10 purchase. It takes out all the work of reducing the balsamic. It’s so great, try it!

    • Carrie Murphy

      great tips, angela!

    • Kismet Smith

      Someone gave me a New Mexico-style clay pot for roasting garlic, but I don’t know how to use it. Any tips? I seem to recall her saying low temp for a long time, but no specifics…

  • Angela Aberasturi

    I forgot the most important ingredient besides the garlic. Warmed Brie cheese. With the garlic and balsamic it is insanely good. Or for a tighter budget pick cream cheese is great also. I’m always down for a 2am triscuit with roasted garlic cream cheese and balsamic. Gourmet munchies. Yum.

  • Bianca Rocha

    I love garlic but I’ve never tried doing that! This is awesome! Thank you for sharing!

  • Patricia Serrano

    always wanted to make those thanks!

  • Samantha Wardle

    Literally just roasted a garlic head for dinner an hour ago to go with my dill tilapia and baked potato! My roommates think I’m crazy when I make them…happy there is a serious fan-base:)

    • Carrie Murphy

      a HUGE fan base!! did you eat the garlic smushed on the baked potato? because that sounds terrific.

  • Emma Coleman

    I’m warming the oven up RIGHT NOW

  • Anonymous

    That insight’s just what I’ve been lokoing for. Thanks!

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