Total Time
22mins
Prep 2 mins
Cook 20 mins

There are lots of suggestions for roasted garlic in books and online, but I learned this one at a cooking course I took and it's still the simplest and best. Once roasted, the separated cloves can be frozen for later use. It's also great for people who can't eat raw garlic; just substitute in dressings, salsas, etc. After roasting, the peels come off easily.

Ingredients Nutrition

  • 3 -4 heads garlic, with papery skins left on
  • 2 teaspoons olive oil (or more if you wish)

Directions

  1. Using a sharp knife, slice the top off each head of garlic to expose the cloves inside. (do not remove the outer covering of the garlic head).
  2. Pour about 1/2 teaspoon of olive oil into the centre of each garlic head.
  3. Place on a baking sheet or tray (no need to wrap in foil), and bake at 300 to 350 degrees for about 10 to 20 minutes. Roasting time depends on the freshness of the garlic. When the garlic is soft to the touch it is done.
  4. Cool until you can handle it. Separate and peel the cloves for immediate use or freezing.