Roasted Garlic


Roasted garlic is incredible.  The roasting process enhances the natural sugars while mellowing out the pungency.  It is divine smeared on a piece of crusty bread, puréed into salad dressings, or blended into pasta sauces.  There are so many different ways to use it.  Considering how easy it’s to make, you’d being doing yourself a disservice if you don’t make it for yourself.


2 heads garlic

Olive oil


1. Pre-heat the oven to 400 degrees.

2. Cut the top off each head of garlic, exposing the flesh of some of the cloves.

3. Place each head of garlic on its own sheet of aluminum foil.  Drizzle the garlic with olive oil, about a teaspoon per head.

4. Wrap the foil around the garlic.


5. Roast the garlic heads for 30 minutes, the remove them from the oven.  Allow them to cool in their foil wrappers.

6. Once the garlic has cooled, unwrap each head and squeeze the cloves into a bowl or storage container.  Either use immediately, or cover with olive oil and store in the refrigerator for up to a week or in the freezer for up to 3 months.



🍴When you’ve used up every last clove, don’t throw out the olive oil—it’s been infused in roasted garlic goodness.  Instead, add it to a salad dressing, use it in humus (or similar bean spread), or use it to dip crusty bread.

🍴This recipe is easily doubled, tripled, quadrupled…you get the picture.

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