Roasted Garlic

Baked Garlic Bulb

When I need roasted garlic for a recipe, I always roast more than I need so I will have some ready for other uses throughout the week. It's heavenly in so many ways!

- as a spread on bread
- blended into softened butter
- tossed into pasta
- as a topping for grilled steak or fish
- stirred into soups
- as a dip flavoring
- added to mashed potatoes
- pizza topping
- in a marinade
- as a topping for sautéed vegetables
- some people eat it with a spoon

It can be kept in an airtight container for 3-5 days. Just separate the cloves out of the head and wrap tightly to minimize drying out. If you wish, you can freeze it as chunks removed from the peels or mashed. Spread the chunks in a freezer bag and freeze flat, for easy removal when you want to use some. Or you can freeze mashed roasted garlic in an ice cube tray.  Keeps up to 3 months in the freezer.

Enjoy this delicacy!

~ Dana

Garlic Paste
Garlic paste - mashed roasted garlic

Roasted Garlic

Ingredients
heads of garlic
olive oil
salt (optional)

Instructions
1. Set the oven at 375 degrees F to preheat.

2. Cut just the very top off of each garlic head to expose the fresh garlic inside. Peel as much of the garlic skin off as you can while still leaving the whole head intact.

3. Tear off a piece of foil for each head that's large enough to wrap loosely around each one. Place one garlic head on each piece of foil with the top pointing up. You should be looking straight down on the cut-off tops. 

4. Pour olive oil generously over each head and sprinkle with sea salt if desired. Bring all four corners of the foil up over each garlic head loosely, leaving a small opening at the top.

5. Place the foil packets on a cookie sheet and roast in the preheated 375-degree F oven for about an hour. You may check them after 45 minutes. Poke a fork into the top of one. If the cloves seem very soft, take them out of the oven and let them cool to room temperature. It should not take longer than an hour to bake them to a soft state.

6. When cool, remove each clove from its head. Pinch each clove, and it will pop right out of the peel.

7. If you want a garlic paste, mash them together with a fork.

Notes
a. Store in an airtight container for 3-5 days. Or freeze as chunks spread flat in a freezer bag for easy removal later. Or you can freeze mashed roasted garlic in an ice cube tray.  Keeps up to 3 months in the freezer.

b. Save the garlic peels you removed before baking. They can be made into garlic powder with a blender or food processor.


Printable Recipe Pages

Baked Garlic instruction page 1


Baked Garlic Instruction Page 2

copyright 2025, Dana Meier, My Olde Country Home

My Olde Country Home cookbook, volume 2
Dana Meier is a caterer, cookbook author, online content creator and purveyor of historic crafts in Washington state. Her first cookbook was published in 2023.

My Olde Country Home cookbook series:
Vol. 1 - Olde Fashioned Christmas Desserts
Vol. 2 - Vintage Cookie Recipes 

available on Amazon®


 

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