Roasted Garlic


Do you love garlic?  Have you ever tried it roasted? This is a fabulous way to use it in any recipe because you use it just like you would a fresh garlic clove. Roasting garlic gives it a milder and sweeter taste by taking away the harshness of fresh garlic. After roasting, it will keep for a couple of weeks in the refrigerator or do like I do and freeze it in teaspoon size portions for months.

Click on the link below to see the step by step directions with pictures and a printable recipe card.

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  1. Only ever use confit garlic in recipes as I don’t like the taste of raw garlic. I confit en masse and store in olive oil in fridge so I always have some to hand.

  2. I just made a recipe with roasted garlic for the first time recently and couldn’t believe I hadn’t been doing that more often. Just so good! Thanks for the idea on this one too!

  3. I have roasted garlic in this manner for years. I love making garlic toast with roasted garlic, or mashing in to a baked potato with oilive oil and sea salt.

      • That’s a good idea Diane – handy that way. Garlic is good for warding off germs … no colds or flu at your house. There is a fellow blogger from Michigan, we follow each other and she grows garlic. Her and her husband have a small farm and they just put up a new barn last Summer and harvested their garlic in there. I think Ruth said that they sell it in produce markets too.

  4. Oooooh…. interesting. The only thing is is that I don’t like garlic on its own, which is why I usually put it in pastas. But this gives me an idea, what if I put the roasted garlic in my pasta… but since it will be really crispy, I might be able to crumble it into a powder… ooo… I gotta try this now. 😛

    • I don’t care for fresh garlic either. Roasting it gives it a mellow yet sweet taste that still will enhance your pasta. It is not crispy at all when it is roasted. If will be soft and able to mush up with a fork. That is the reason I like to roast it and freeze it.

  5. This is so ironic that I’m seeing this right now!! This morning we went to breakfast at a place that served whole roasted garlic with potatoes, and I was wondering how they did it!!! So excited to try this sometime myself. Thank you always for the amazing recipes!

  6. Great tip! BTW, didn’t end up making the lemon bars this past weekend. But I did make pumpkin pie ALL from scratch, and it turned out well! Slightly over crisped the crust, but some members of my family like it that way. Phew! 🙂

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