Serving roasted garlic with bread, crackers, or apples is a terrific idea. People can practically squeeze the garlic out of its shell after removing a clove from the bulb and placing it on their toast or cracker. Delicious!
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 15 |
| Yield: | 15 servings |
Ingredients
- 10 medium heads garlic
- 3 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Reviews
I served it with Brie, just wonderful.
Works great and I don’t have to deal with the oven or cleaning a pan since I use liners in my air fryer.
Smelled good, looked good, but tasted mediocre at best. I tried the modifications everyone suggested and still disappointed.
Took Cookin42 and Summer reviews into mind when made this. My oven (or garlic?) didn’t need a full hour but the taste! Phenomenal! The smell while roasting? Mouthwatering! I had a few burnt cloves that I had to toss but amazing. Add a depth to any meal that make people wonder – what’s the secret ingredient to this? Yup! The garlic! Thank you for sharing this! Will make again! And trying to figure out how to package as Xmas gifts ….I am open to suggestions!
I use ghee instead of oil and it is beautiful.
I love roasted Garlic. The recipe posted seems to cook the garlic too much, or my oven is running hot. I followed the recipe and after 40 min. took them out and they have a slight burnt taste. I will try 30 min next time.
The Best recipe! If you want black pepper, add it after. I add sea salt after. I live it dark and caramelized.
I made it and was surprised at how versatile it is.
First time I had this was at a ‘very fancy’ restaurant in Monterey, CA. Served with soft Brie and bread!!
I did not make any changes. This isn’t the first time I have made it. My favorite is infusing with butter and making garlic cheese bread!!
I line up my decapitated garlic bulbs on a double piece of foil, drizzle them with EVOO and seal them up, leaving a little space between bulbs, and bake them for about an hour. I like the foil method because I can reach in the oven/ on the grill with tongs and squeeze them to see if they are done, and I am sure they won’t dry out. I store it in a glass jar in the fridge and use if for all my mild garlic recipe wishes. I like the idea of freezing some to preserve the harvest. Great gift from above. Thanks.
A great way to preserve garlic. Cut the pointy top off (scant) Place them upright in a slow cooker, drizzle tops with a spoonful of olive oil. HIGH for 2.5 – 3 hours. Cool, cover, refrigerate. Last night, I had a ham and cheese sandwich with roasted garlic jam (mash with a fork and salt) slathered on it: OMG!
I made it according to another reviewers suggestion to turn the heads upside down. They burned to an unsavory black. Guess I’ll check them at 30 min and keep them upright.
I used to make this one bulb at a time,this is so much easier.
What a different and delicious treat. Served on crackers this is a healthy side for any occasion!
Big hit with the family I cooked it my clay garlic cooker and came out great, no leftovers.
Followed the recipe to a tee and it turned out great!
Not enough information in the recipe. I followed the comment below the recipe stating to foil-line a baking sheet, cut the pointy part of the tops off to expose the garlic cloves, sprinkle with fresh pepper and drizzle with olive oil…then bake, cut off side down for 60 minutes in 350 degree oven.
Was useful
Peel cloves, add olive oil and bake for 30 minutes at oven temperature of 350.
I love doing these! I cut off the tops, drizzle with oil, sprinkle with salt/pepper and bake. Great to spread on crusty warm bread!