31 Reviews

This smells possibly even better than it tastes- which is REALLY good, mashed on toasted baguette with black bean soup! However, it's an ridiculously fun experience for the nostrils. I keep surreptitiously inhaling the aroma off my fingers- squeezing those cloves out was way too much fun! Can you get intoxicated from garlic?!

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White Rose Child October 17, 2008

My garlic came out perfectly!! I mashed the entire lot of garlic and added oil, red wine vinegar, rosemary, red pepper flakes, parsley, oregano, basil, salt and pepper to make a dipping sauce that is very similar to one at our favorite Italian restaurant. Thanks for posting!

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Mulligan July 06, 2008

I've been roasting garlic this way for years. I find that the heads hold together better by cutting the top 1/3 off. Then I roast both halves with no waste! Sprayed lightly with olive oil, I cook the smaller sections 35 minutes, the larger ones 45 minutes. Then as I learned from another Zaar member, put it all in a zipper bag, flatten it out, store in the freezer, and just break off whatever you need! Snap! Great recipe!

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Chef PotPie June 16, 2008

I love how easy this recipe makes it to make perfect roasted garlic! Thanks for posting. Made for Veggie Swap 24

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Dreamer in Ontario January 14, 2011

It works great with little effort. There can't be anything bad said about that. Made for Vegetarian swap.

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Sarah_Jayne July 27, 2010

Ok, you have just converted my 9 yr. old to a garlic 'liker' instead of 'hater'. I, myself, love garlic in everything, but have never had roasted garlic. I roasted the garlic on the grill while grilling beef ribs. You can bet I will prepare this again. Thank you.

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nisea916 June 30, 2010

I first ate garlic prepared like this many, many years ago in some little restaurant on the coast of Maine. I never forgot it, and every time I have been in a craving state for this I've looked it up on 'zaar, or elswhere on the web. This is now bookmarked. I, like another or other posters find it great on crostini. It's also great on toasted garlic bread or even your favorite cracker. When you really think about it, the variations on use could be endless. Thanks for a timely reminder.

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DEEP June 16, 2010

This was so good spread on crostini. The flavor really mellows during roasting and I think I'll be sure to pop a head of garlic in the next time I make a roast, bake some potatoes etc... and while I'm at it, I might as well make it two! Made for ZWT 6 by an Unruly under the INfluence.

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cookiedog June 15, 2010

This recipe worked a treat! I had no idea roasted garlic was so easy! I didn't see where to add the salt and pepper so happily left them out! This added a great flavour to bolognese. Made for ZWT6.

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Shuzbud June 14, 2010

WOW, what an AWESOME flavour this recipe brings out in the garlic! I would have never thought that roasting garlic could be this easy! :) JB your directions are spot on and everything comes together so easily. The finished product is creamy, roasty and full of flavour. I added some rosemary to the oil before roasting, which added a lovely touch. Made and reviewed for my chosen chef in Veggie Swap #17.

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Lalaloula December 04, 2009
How to Roast Garlic