Roasted Garlic



Roasted Garlic can be used in so many different recipes the same way as you would use it raw. After it’s roasted, it has a different more sweeter taste to it. Once it is roasted you can eat it hot right out of the Roasted Garlic bulb, store it in the refrigerator for 2 weeks or even freeze small portions to use in the months to come with your recipes. Growing your own garlic is a lot of fun!



There are only two ingredients needed

to make Roasted Garlic….olive oil and

garlic bulbs. Start with what ever amount

of garlic bulbs you would like to roast.



Remove the white papery part leaving

the thicker skin and cloves intact. With a

very sharp thin knife, cut 1/4 “ to 1/2 “

off the top of the garlic bulb.



Place the bulbs in an oven safe dish

(a cupcake pan works good if you make a lot).

Drizzle with olive oil then using your

finger tips, rub the oil into the cloves.



Cover with foil. Bake in a preheated

400 degree oven until tender. Mine took

35 minutes but the size will influence the time.



Remove from the oven and uncover.

Let cool until you can handle

them without getting burnt.



Squeeze each clove into a bowl.

Using a fork, smash the cloves and

use however you would like.

These will keep in a sealed container

for about 2 weeks in the refrigerator or

you can freeze them for at least 6 months.


Roasted Garlic



  • garlic bulbs, whatever quantity you like
  • olive oil, enough to drizzle over garlic


  1. Preheat oven to 400 degrees.
  2. Remove the papery part of the garlic keeping the skin and cloves intact.
  3. Using a sharp thin knife, slice 1/4 “ to 1/2 “ off of the tops of each garlic bulb.
  4. Place the bulbs on an oven safe pan or dish. If you are making a lot, a cupcake pan works really well.
  5. Drizzle cut garlic ends with olive oil. Using you fingers, rub the oil into the ends of the cloves.
  6. Cover the dish with foil.
  7. Bake for about 30 minutes or until all of the cloves are soft. Time will vary due to the different sizes of your garlic bulbs.
  8. Once soft, let the garlic cool until you can touch them without being burnt.
  9. Squeeze out the garlic from each clove into a small bowl.
  10. Using the back of a fork, squish the garlic into a paste like consistency.
  11. Store in a sealed container in the refrigerator for up to two weeks or freeze in small portion sizes to use at a later date with different recipes.




  1. We do lots of grillin’ & chillin’ and that often includes slow-cooking something on the falling fire, lid down, vents closed.

    Including roasting garlic. Nice barely smoky addition to the flavor.

    Sent from my iPad Ed Campbell [Eideard]


  2. Garlic is not only my daily staple but if it wasn’t for the smelly bulb, the memories of my grandmother would never be the same. To me it’s a life saver and as many cringe on a sing of it, I love it raw on my avocado and mixed as a spread.

  3. Love garlic! Roasted garlic with fresh hot bread! I’ve never toasted them in the skin. I’ve always peeled them first and add olive oil etc. I will give this way a try. Thank you for sharing.

      • I’ve always done it without skin. I had always thought it would be hard getting them out of the skin after roasting, but it looks easy in your pictures. Looks like we will have to try them! 😁

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