Roasted Garlic

January 5, 2014

Roasted Garlic

Here’s another super simple how-to recipe for anyone who doesn’t know just how beautifully easy it is to roast garlic. If you haven’t had it before, imagine a creamy, much more mellow version of garlic that is soft enough to spread over crusty crunchy bread or whip into mashed potatoes. It’s a treat, it takes less than five minutes of prep time, and it makes your kitchen smell amazing.
Roasted Garlic Roasted Garlic You can even make it ahead of time, which is ideal for mashed potatoes on occasions like Thanksgiving when the oven is reserved. However—ahem—it’s probably not ideal for occasions like a first date. Do you have a favorite way to indulge in roasted garlic?


Roasted Garlic
from the kitchen of Scott Zero
(and probably anyone else who roasts garlic)

  • 1 head of garlic
  • Extra virgin olive oil
  • Kosher salt
  • Aluminum foil

Preheat oven to 425°F. First, slice off the top of the garlic head—enough to expose the tops of each of the cloves. Tear off about a 10″ square of aluminum foil and place the garlic in the middle. Drizzle with olive oil and sprinkle with salt. Pull up the corners of the foil, then the rest of the edges, and squeeze into a pouch, being careful not to leave any openings where the oil will seep out. Take care not to create any holes in the bottom—if you do, simply add another piece of foil. Place in the oven and let it be for 45–60 minutes, depending on how creamy you want it to be. Remove from oven, let cool, and scoop out cloves with the tip of a butter knife.

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  • deathgripbook January 5, 2014 at 5:46 am

    Reblogged this on heart of homemade and commented:
    I love, love, love roasted garlic!