Oven roasted garlic is an easy method for roasting whole garlic in your oven for use in recipes, salad dressings, spreads and more.
Oven Roasted Garlic
By Sue Lau | Palatable Pastime
Oven roasted garlic is my recipe of the day. This is a very basic utility recipe and most people know it by heart. If for some reason you are new to roasting garlic, you should find this interesting. I make it all the time!
If you read my recipes enough, you might discover I use roasted garlic frequently. It has a much milder flavor that raw garlic cloves do, so can be perfect for adding in places you want a ton of garlic flavor without the offending breath and hot bite.
It is very easy to top the bulb, drizzle and wrap in foil, tossing it right on the oven rack.
Yes, I use the foil since it needs to be tented anyway and why dirty another pan when you don’t need to? Then you can skin the cloves on the opened foil and easily dispose the messy parts.
Easy ingredients: Garlic, oil, and foil.
Place on a piece of foil and drizzle with oil.
Tent the foil up around it and toss in the oven.
Go back to the top you cut off and rescue any pieces of garlic worth saving for other uses.
Bake for 45 minutes, then cool.
Pick off excess skins and squeeze the roasted cloves out with your fingers into a small bowl.
Oven Roasted Garlic
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Oven Roasted Garlic
Oven Roasted Garlic
Equipment
- nonstick foil
Ingredients
- 1 whole garlic bulb
- 1 teaspoon olive oil
- 1 piece non-stick aluminum foil
Instructions
- Preheat oven to 375F.
- Cut off just enough of the top of the garlic bulb so that you can see the tips of each clove.
- Place on a piece of foil and drizzle with oil.
- Tent the foil up around it and toss in the oven.
- Go back to the top you cut off and rescue any pieces of garlic worth saving for other uses.
- Bake for 45 minutes, then cool.
- Pick off excess skins and squeeze the roasted cloves out with your fingers into a small bowl.
Notes
Join my recipe group on Facebook for more recipes from blogger friends around the world!
Palatable Recipes
Originally published on 7.13.2013, this post has been updated to reflect new photography.
