• Home
    • Meet Me & Mr B
  • Recipes & Food
    • Appetizers, Snacks & Small Bites
    • Beverages
    • Bread Recipes
    • Condiments Recipes
    • Desserts & Sweets
    • German Recipes
    • Main Dish Recipes
    • Salad Recipes
    • Side Dish Recipes
    • Soup & Chowder
    • Sourdough Recipes
    • Recipes by Eating Style
      • Dairy-free Recipes
      • Gluten-free Recipes
      • Vegan Recipes
      • Vegetarian Recipes
    • Recipe Round-ups
  • Cozy Living
    • Arts, Crafts & DIY
    • Music Notes
  • Cozy Travel
    • Pacific NW
      • Pacific NW Hikes
      • Portland Area
      • Oregon Coast
      • Orcas Island WA
      • Southern Oregon
    • Hikes Near & Far
    • Mountain States
    • Southwestern US
    • Hawaii
    • Tennessee for Music Lovers
    • International Travel
    • One Day in…
  • Subscribe
    • Privacy Policy
      • Cookie Statement
      • Disclosure
    • Work with Us!
      • Media Kit
    • Contact Us!

The Good Hearted Woman

Home Cooking & Cozy Living

  • FOOD HOLIDAYS CALENDAR

How to Roast Garlic

September 3 By Renée Leave a Comment

Roasted garlic is so simple to make. It’s wonderful in sauces, casseroles, vegetable dishes, or by itself spread on a good piece of bread.  Tomorrow’s post will include a garlic sauce that includes it, so I thought I’d better include a quick “How to Roast Garlic” post today!

How to Roast Garlic 1

Preheat oven to 450º. You will need a head of garlic, a pinch of coarse salt, about a teaspoon of olive oil, and a large square of aluminum foil.

How to Roast Garlic 2

Cut the top of of the garlic head to expose the tops of the cloves.

How to Roast Garlic 3

Drizzle with olive oil and sprinkle with salt.

How to Roast Garlic 4

Pull the corners of the foil up and twist. Put the wrapped head of garlic in the oven. You can put it in a muffin tin to keep it upright. Bake for 45-60 minutes, or until the cloves feel soft and the top looks caramely.

How to Roast Garlic 5

Garlic will be *very* hot when it comes out of the oven. Wait for it to cool, and then remove cloves individually, or just squeeze it all out at once.

  • Share
  • Tweet
  • Yummly
  • Flipboard

Filed Under: Cooking Basics, Recipes Tagged With: garlic

blank

About Renée

Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! We’re so glad you’re here.

Hello! We’re so glad you’re here! | The Good Hearted Woman {& Mr B}

Join me & Mr B as we share the best in home cooking and cozy living - from the beautiful Pacific Northwest and beyond.

Follow Us!

Work with Us!
Privacy Policy

© Harmony Cat LLC, 2011-2021. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. The Good Hearted Woman is a subsidiary of Harmony Cat LLC.

sponsored