Slow-roasting mellows garlic, making it soft and buttery sweet. If you roast a few heads whenever you fire up the oven, you'll always have a supply of what may become your favorite condiment.


Place oven rack in lower-middle position and heat oven to 325 degrees.

Remove outer layers of papery skin from 4 firm garlic heads.

Slice off the top 1/3 of each head, exposing most of the cloves.

Place garlic heads, cut side up, on a square of heavy-duty aluminum foil.

Drizzle 1/2 teaspoon olive oil over each, and sprinkle with salt.

Wrap foil around heads, and roast until very soft, about 1 hour.

Uncover and roast 15 minutes more, until golden brown.


Mix roasted garlic into mashed potatoes, spread it on bread or pizza crust, swirl it into soups, add it to vegetables and pasta, serve it with roasted meat or stir it into vinaigrette or mayonnaise for a sandwich spread.

Keep in refrigerator tightly sealed in a screw-top jar or the fridge will take on a garlic odor.

Use fresh garlic, not old bulbs that have begun sprouting.

To avoid burning, don't roast at more than 350 degrees.

When ready to use, pop the garlic out of its papery shell with a push from the bottom; it mashes easily with a fork.

For recipes that require whole roasted cloves, separate and peel them raw, then roast.

Refrigerate roasted garlic for up to 5 days or freeze it for up to two months.

Smiles from the LR

Contributed by: Edit

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