Roasted Garlic

Sweet, soft roasted garlic

Sweet, soft roasted garlic

Have you roasted garlic? It’s really easy, and the long, slow cooking mellows the flavor.

This year we grew a whole lot of garlic, some of it elephant garlic. But the elephant garlic was really strong, with a bitter note. The cloves were also so big that I ended up not wanting to use each clove all at once. Then I’d be left with an unpeeled, half-used clove. So I decided to roast it!

Prepping the Garlic

Prepping the Garlic

I’ve had fun using the roasted garlic in other recipes, blending them into soups, mixing them in with ground beef, and more. You can also eat the roasted garlic as a spread for crackers or as a dip for veggies!

Roasted garlic is super easy. Here’s how to make your own:


Garlic wrapped up and in the baking dish

Garlic wrapped up and in the baking dish

  • Whole heads of garlic
  • Organic Extra Virgin Olive oil or other fat


  1. Preheat oven to 350F
  2. Here's the garlic, just out of the oven.

    I left my garlic in the oven just a bit longer than I should have. My packets leaked into the baking dish. Fortunately, I pulled it out before it burned!

  3. Cut off the tips of the paper skin of the garlic clove, so that just the very tip of the cloves are exposed.
  4. Set each whole head of garlic on a square of foil and drizzle it with the oil, so that it gets in the head of garlic and down onto the cloves.
  5. Wrap each head of garlic with the foil and set them on a baking dish.
  6. Bake until the cloves are soft. Depending on their size this may take 1 or 2 hours.
  7. Peel the cloves or use them as little tubes that you can squeeze the garlic out of.

This post is part of Traditional Tuesdays, Freaky Friday.

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3 comments to Roasted Garlic

  • Jen

    I have been wanting to do this for a long time now! I think I may try it with my dinner for tonight! 🙂 BTW, I miss your blog! I don’t see as many blog posts anymore now that FB is acting all crazy!

    • Hi Jen!
      Part of the prob is facebook and part is me! We got pretty lazy about blogging and posting on fb there for a while, which made all our stuff barely show up any more now that we’re back at it. Our early bedtime and busy evenings have also been in the way of sharing on the carnivals. I’m getting back to it, though. See you around!

  • Caroline

    I am in Stage 2 of the GAPS Intro Diet and have been avoiding cooking with olive oil. Did you adhere to the only-animal fat-for-cooking rule? If not, why?

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