Roasted Garlic Recipe

Roasted garlic is sooo good, I changed a few things with mine and it was excellent. I cut off the pointy tops and drizzled olive oil over the exposed garlic and added freshly ground cracked pepper. Then I placed them on a piece of foil and folded it around the garlic, making a "foil tent" so that the garlic is completely enclosed. I put them in a 350 degree oven for about an hour or until soft to the touch. I served mine with thinly sliced crusty french bread and goat cheese. (spread the garlic on the bread and then some goat cheese) ~ you and your guests will NOT be disappointed!

This recipe is okay. The best recipe is to cut the pointy end of the bulb of garlic so that the tops of the cloves are exposed. Sprinkle with fresh ground black pepper and drizzle 1 teaspoon of olive oil. Let the oil soak in until the oven is pre-heated to 350 degrees. Using your finger, spread the oil around the exposed bulbs and the upper part of the skin. On a foil-lined baking sheet, turn the cloves CUT SIDE DOWN and bake for 1 hour. Remove from oven, let cool for 20 or 30 minutes, then serve with crusty bread, goat cheese (or some other good cheese) and kalamata olives. The presentation is beautiful since the cloves of garlic are perfectly carmelized and haven't burned from being face down.

this is a good start to the recipe, but it needs adjustments. i agree with other reviews on a few things. first, chopping the top of the head of garlic off so each clove is exposed (to let the olive oil & any other spices seep in) is a good idea. i usually season mine with some light pepper after drizzling the olive oil on it. also, this could be cooked two different ways. using a terra cotta garlic baking dish, bake it covered for 45 minutes, then remove the cover and let bake an additional 15 minutes so the garlic is tender. if using tinfoil on a baking sheet, wrap the garlic up in the foil and bake 45 minutes, then uncover and bake an additional 15 minutes to tender. i find this works better and enhances the flavor and tenderness. it is wonderful served with brie cheese on crackers or slices of a french baguette! great appetizer for any occasion... just have some mints on hand after, lol. (and on a side note- 400 can be too much heat depending on your oven. i can get away with 350-375 usually. sometimes 400 will blacken it.)

A great way to preserve garlic. Cut the pointy top off (scant) Place them upright in a slow cooker, drizzle tops with a spoonful of olive oil. HIGH for 2.5 - 3 hours. Cool, cover, refrigerate. Last night, I had a ham and cheese sandwich with roasted garlic jam (mash with a fork and salt) slathered on it: OMG!

This is a great recipe, but I rated it a three-star because I think it can be more flavorful and easier to make. Use larger heads of garlic and take off the tops to expose the cloves as another reviewer said. Cut some sheets of aluminum foil with generous overlap. Place them in muffin pans and place the garlic in the foil. Pour olive oil on top; be generous. Then sprinkle some kosher salt (or regular salt if you don't have kosher in the pantry). Also sprinkle some pepper on the garlic. Now pull in the sides of the foil and wrap the garlic. Place in the oven at 375 for about 35 minutes. Pull out of the oven and unwrap each bulb. I then use a very pointy knife and put it in each clove. If it goes through easily, it's done. Use the foil to lift out of the muffin pan to set aside and put the bulbs that are NOT done back in the oven, rewrapped, a few more minutes. Let cool about 10 minutes and have fun squeezing the bulbs out of skins. Great not only for spreading on bread, but also for putting in dishes at the end of cooking for the garlic touch.

I cut off the top third, drizzled the olice oil, and added some freshly ground pepper and salt. I did it in my toaster oven, for 50 minutes at 400 degrees. The house smelled amazing! (and I didn't have to heat up the whole kitchen). I put the leftover head in a ziplock and microwaved it 2 days later, to add to some butter for crab! Excellent, and so cheap to do.... local restaurants make such a deal when they give you a roasted head of garlic with bread for dinner....who knew it was this simple?

Not enough information in the recipe. I followed the comment below the recipe stating to foil-line a baking sheet, cut the pointy part of the tops off to expose the garlic cloves, sprinkle with fresh pepper and drizzle with olive oil...then bake, cut off side down for 60 minutes in 350 degree oven.

I have made roasted garlic using this simple method many times. It can be roasted at any temperature from 300 to 400 F. Just adjust the time until it is soft and done. I buy 10 pounds of organically grown garlic from a local farmer every Fall and roast the whole batch. I then freeze it 6 buds in a bag. It lasts all winter and is great in soups, stew, garlic bread etc. So handy and more mellow-flavoured than raw garlic!

I love this recipe. I actually do this a lot! I brush some oil on the exposed cut garlic and use kosher salt and fresh cracked pepper. I do put it on top of a crumbled cup of foil to make sure any excess oil or stuff doesn't fall out. I normally roast this on 400 degrees when I am making chicken for about 30-45 minutes. When they are squishy to the touch...I SQUISH them out in a container and keep them separate and just add them to whatever I want. This last time I used a whole bulb and added it to 1/4 cup of a butter substitute and added a little salt put it on the steaks, the bread, and some mushrooms and onions. It was fantastic! :) (I put the butter in a zip lock bag, pushed it to the bottom and froze it.)

The recipe as written really should only get three or four stars for being to poorly explained. Just cut off the pointy part of the garlic, drizzle with olive oil (and pepper, if you like pepper), wrap loosely in foil (keeping the cut side UP) and bake at 350 degrees for 45 min. Peel back the foil to expose the tops of the garlic and bake another 15 minutes or so. Lots of ways to use roasted garlic, but my favorite way is to add it to my potatoes while I'm whipping them. I always get rave reviews for my whipped potatoes, and roasted garlic (along with some chives) is my secret ingredient. :-)

One of my favorite items to serve at dinner parties. I usually cut off the tip (as others here have suggested) and use a cupcake sheet instead of a flat baking sheet. The cupcake holes are just the right size for garlic, and help keep it soaked in olive oil while baking.

I only did two heads instead of ten. But the outcome was what I was looking for.

Made it last night — zero complaints.

Easy basic recipe anyone can use. Great to add into the oven with most other baked dishes for efficiency. Then squeeze them out and smoosh into a jar to use later.

Made it and felt like a hero.

I served it with Brie, just wonderful.

Works great and I don't have to deal with the oven or cleaning a pan since I use liners in my air fryer.

Smelled good, looked good, but tasted mediocre at best. I tried the modifications everyone suggested and still disappointed.

Took Cookin42 and Summer reviews into mind when made this. My oven (or garlic?) didn’t need a full hour but the taste! Phenomenal! The smell while roasting? Mouthwatering! I had a few burnt cloves that I had to toss but amazing. Add a depth to any meal that make people wonder - what’s the secret ingredient to this? Yup! The garlic! Thank you for sharing this! Will make again! And trying to figure out how to package as Xmas gifts ….I am open to suggestions!

I use ghee instead of oil and it is beautiful.