Roasted Garlic



This is the perfect time of the year to make Roasted Garlic. You can pick it up pretty cheap from farm markets. 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 like 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.

Ours 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.

This 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


Preheat oven to 400 degrees.

Remove the papery part of the garlic keeping the skin and cloves intact.

Using a sharp thin knife, slice 1/4 “ to 1/2 “ off of the tops of each garlic bulb.

Place the bulbs on an oven safe pan or dish. If you are making a lot, a cupcake pan works really well.

Drizzle cut garlic ends with olive oil. Using you fingers, rub the oil into the ends of the cloves.

Cover the garlic with foil.

Bake for about 30 minutes or until all of the cloves are soft. Time will vary due to different size of you garlic bulbs.

Once soft, let the garlic cool until you can touch them without being burnt.

Squeeze out the garlic, from each clove, into a small bowl.

Using the back of a fork, squish the garlic into a paste like consistency.

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.

Roasted garlic is a sweeter taste than raw garlic.





  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]


    Liked by 2 people

  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.

    Liked by 1 person

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