This simple and easy recipe for Oven Roasted Garlic is a great way to transform your meals, vegetables, sauces and recipes. It’s quick to put together and keeps well in the fridge, so it is a no brainer!
- 3 heads of garlic
- olive oil
- You can roast several garlic bulbs at once. I usually roast at least 3, so I have extra on hand. It is important to choose firm bulbs.
- With a sharp knife, cut off the top of the bulb, exposing most of the cloves. Don’t worry if there are cloves that are still tucked into the bulb. They will roast and be wonderful too.
- Place the bulb(s) on a piece of foil large enough to envelope the bulbs completely with a little extra room at the top.
- Drizzle the exposed cloves with a bit of olive oil.
- Fold the foil around the bulbs and pinch to seal, leaving a little space between the top of the bulbs and the foil.
- Cook in a 400 degree oven for 45-50 minutes. As I said in the video, the garlic takes up little space in the oven and can easily cook along side something else you are preparing. If you are baking at 375, the garlic will roast perfectly with just a little more time. I do this ALL THE TIME.
- Unfold the foil and enjoy the smell. As soon as the garlic is cool enough to handle, it is ready to go! You can squeeze the inverted bulb or ease the cloves out with a knife or small spoon.
- Unused bulbs can be stored in the fridge for about 1 week. I usually place them in a ziplock bag or sealed container.
A note about aluminum foil. I have read enough studies and opinions to give me a measure of caution with aluminum exposure. I avoid having the foil be in direct contact with the food I will consume. The garlic is protected by layers of skin. This is why I leave some room above the exposed cloves. I figure it is an easy enough way to avoid a potential health risk and I want to share that with you for whatever it is worth to you. If you are reading this, I consider you a guest at my table. <3