How to Roast Garlic

1 whole head garlic, loose skin discarded, top removed
olive oil

Preheat oven to 350. Brush the garlic with olive oil, sprinkle with salt and pepper. Place the head of garlic on a baking sheet or in a well of a cupcake pan, cover in foil. Another good way to roast garlic is in a food safe clay pot (with lid so you can skip the foil step) that has been soaked for 15 minutes. Bake for 35 minutes. Allow to cool, then use a fork to pull the cloves out of the skin.

My thoughts:

Roasted garlic has a very mellow flavor that is great spread on bread, pita or used in pastas. It is one of those simple ingredients that can really add something special to a dish.

Note: before I get overwhelmed with questions, the item pictured about is a cute garlic shaped clay garlic baker that I picked up at Ikea for $1.


  1. I usually roast a whole bunch of garlic heads at once and squeeze the innards into ice cube trays for freezing. You’re right, it has a wonderfully mellow flavor.

  2. Ooh, I’ll have to keep this information filed for future cooking. I don’t think I’ve ever had it roasted before, though–it has a soft texture?

  3. Jim: very soft, spreadable.

  4. Susan from Food Blogga

    $1? Are you kidding me? How cool is that?

  5. 1$! wow, i’ve always wanted one of those too. been so long since i went to ikea.