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.

Categories: Uncategorized


  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.

    Liked by 2 people

  2. 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. 😛

    Liked by 2 people

    • 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.

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  3. 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!

    Liked by 2 people

  4. 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! 🙂

    Liked by 1 person

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