Community Pick
How to Roast Garlic

photo by limeandspoontt





- Ready In:
- 40mins
- Ingredients:
- 3
- Serves:
-
2
ingredients
directions
- Preheat oven to 425 degrees F.
- Slice off the very top of the garlic head. Place in a piece of foil and drizzle olive oil inside the head of garlic until it is completely filled and just starting to run down the side.
- Wrap tightly with foil and place on a cookie sheet and bake until tender and fragrant, roughly 35 minutes.
- Remove from the oven and let cool. Peel outside off of bulb of garlic, then gently squeeze each clove out.
- Use in the recipe of your desire, or simply spread on bread for a wonderful addition to any meal.
Reviews
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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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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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This recipe is awesome. I make hummus frequently and bring to Friday happy hour @ friends. One sleepless night I had the idea to make it with roasted garlic instead of raw. I made it and it is delicious - much more depth of flavour. Thanks for this recipe. I roast it with lots of olive oil which then goes into the hummus adding lots of flavour. Yum.
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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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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri