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    You are in: Home / Recipes / Slow-Roasted Garlic Recipe
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    Slow-Roasted Garlic

    Slow-Roasted Garlic. Photo by CoffeeMom

    1/4 Photos of Slow-Roasted Garlic

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    5 mins

    1 hr 15 mins

    Roosie's Note:

    Adapted from Deborah Madison's book Vegetarian Cooking for Everyone. This is the best method for roasting garlic. It creates the smoothest roasted garlic with the best flavor. It enriches and smooths the flavor and it great in just about everything (well, except desserts). Yield depends on the size of your head of garlic. This produces surprisingly little (perhaps 2 tbs the first time I did it), so if you would like a larger quantity you may want to double or triple the recipe.

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    head ro ...

    Units: US | Metric

    • 1 head garlic
    • 1 teaspoon olive oil (approx) or 1 teaspoon butter (approx)
    • 2 tablespoons water (approx) or 2 tablespoons stock (approx)


    1. 1
      Preheat oven to 350°F.
    2. 2
      Peel the head of garlic of all the papery skin with the exception of the very last layer.
    3. 3
      Garlic should still hold together in its original shape, but individual cloves should be visible.
    4. 4
      Rub head and inside of oven proof dish (a ramekin, custard dish will work) with butter or olive oil.
    5. 5
      Put water/stock in bottom of dish.
    6. 6
      Cover dish with foil and place in preheated oven for 45 minutes.
    7. 7
      After the 45 minutes are up, uncover the dish and bake for an additional 30 minutes.
    8. 8
      Remove garlic and dish from oven and allow to cool.
    9. 9
      After cooled, remove cloves and squeeze the roasted garlic from the cloves into a dish or container.
    10. 10
      The roasted garlic should be a light yellowy-brown and very soft and sticky.
    11. 11
      Store in the refrigerator and use in place of garlic for a milder and delicious flavor.

    Ratings & Reviews:

    • on November 29, 2010


      Fabulous! I like to use this method the most for roasting garlic. I use the stock and feel like that adds more flavor that just roasting the garlic with oil alone. Thanks for posting, Roosie. I'll keep using this one!

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    • on March 18, 2009


      Excellent way to roast garlic. I needed some for roasted garlic mashed potatoes. And I'm making more this weekend for garlic bread. Come out perfect, easy to do.

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    • on October 03, 2008


      I always like to roast my garlic this way. I over bought last Sept so had quite a bit left over - I roasted all the left overs using your recipe, then I separated the heads and froze the cloves separately on a cookie sheet. Then just pop them all into a zip lock bag, keep in the freezer and you have your roasted garlic cloves any time you want them. I also have 10 lbs of fresh garlic on hand - We love garlic. Thanks for posting this recipe Roosie 3 Oct 08 Repeat performance Mmm Love it!

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    Read All Reviews (7)


    Nutritional Facts for Slow-Roasted Garlic

    Serving Size: 1 (93 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 129.1
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 10.8 mg
    Total Carbohydrate 19.8 g
    Dietary Fiber 1.2 g
    Sugars 0.6 g
    Protein 3.8 g

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