Roasted Garlic

By Jack Gilmore

Makes 1½ cups

The cool thing about garlic is that after you roast it, it gets creamy and becomes a whole new ingredient. Roasting makes the flavor milder compared with straight garlic, which can be a little sharp and spicy—still a choice option for certain dishes. If you’re going to put the time into roasting some, do a few cups. Then jar it in a good olive oil, and it should last a few weeks refrigerated. You can use it with anything, from dressings and mashed potatoes to steaks or chicken right off the grill, or even on a good bread for garlic toast.

Super easy

Roasted Garlic


For 1 Batch(es)


  • 4 cups garlic cloves, peeled
  • Water, to cover

Roasted Garlic Directions

  1. Preheat oven to 375°.
  2. Stack garlic in small casserole dish slightly covered with water.
  3. Bake approximately 45 minutes.
  4. Note: Garlic can be refrigerated and used for up to 4 weeks.

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