Food + Drink, Made From Scratch, Vegan Recipes, Vegetarian Recipes

Whole-Roasted Garlic

October 10, 2012 by Laura

Whole Roasted Garlic

After an exhausting weekend spent house-hunting in North Carolina, we are back in Georgia. Luckily, we were successful and found a great house in a really nice neighborhood. However, I returned home absolutely unable to focus on my normal routine, instead daydreaming about our new decor, furniture layout, and running through my mental list of things we need to finalize before we move (in less than a month!).

Growing up, my family joked that every savory recipe we cooked always started with three ingredients: onions, garlic and olive oil. To this day, that is mostly still true in the Swoon kitchen as well. I love roasting whole heads of garlic. The roasting process caramelizes and mellows the garlic flavor making the roasted cloves sweet enough to eat straight out of the heads. The roasted garlic is equally delicious spread on grilled bread and pizzas, in pasta sauces and earthy soups, or any other recipe that calls for fresh garlic.


 

Whole-Roasted Garlic
 
Prep time
Cook time
Total time
 
Recipe by:
Ingredients
  • 4-6 whole garlic heads
  • olive oil, for drizzling
Instructions
  1. Preheat the oven to 375º.
  2. Remove the outer layers of the garlic heads, leaving just the skin around the individual cloves. Cut off the top 1/2" or so of whole-head to expose the garlic inside.
  3. Place on a rimmed baking sheet and drizzle with olive oil. Use your fingers to coat the cloves. Cover with aluminum foil.
  4. Roast for 45-50 minutes, or until the garlic begins to brown and becomes soft to the touch. Remove from the oven and let cool. When cool to the touch, gently peel the skin from the garlic cloves. Use in your favorite garlic recipe!

 

2 Comments

  • Reply Roasted Cauliflower Soup - Fork Knife Swoon November 5, 2013 at 8:24 pm

    […] Whole-Roasted GarlicGrilled Steak with Spicy Chimichurri Sauce […]

  • Reply day 21, roasted cauliflower soup : thirty-thirty February 1, 2013 at 8:48 pm

    [...] leek, white and light green parts, chopped
1 cup celery (about two stalks), chopped
1 head roasted garlic, peeled
2 tbs olive oil
3 tbs unsalted butter
1 tbs fresh parsley, minced
3-4 sprigs fresh [...]

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