Roasted Garlic

I love garlic — it just makes every dish so much better!  But garlic can be more of an accent ingredient; it can also be a highlight dish on its own.  I was first introduced to roasted bulbs of garlic with my favorite Whole Roasted Branzini dish at Bohemian.  Roasting garlic is a super easy way to cook garlic and it leaves the cloves soft, tender, and caramelized for an amazing hint of sweetness!  Roasted garlic can be a delicious side dish for Whole Roasted Chicken with other roasted vegetables, or mashed up to be used in sauces in the same way you can use Garlic Confit.

Roasted Garlic (from SimplyRecipes)


  • whole garlic bulbs
  • olive oil


Preheat oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.  Using a knife, cut 1/4 inch off the top of the cloves, exposing the individual cloves of garlic.  Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated.

You can make individual packets of aluminum foil for each bulb and place directly on the oven rack, or you can a muffin pan to insert each bulb and cover with foil.  Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool.  Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.


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