Mother Earth Living

Harvest Garlic: Roasted Garlic

By Kris Wetherbee
October/November 2011
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Photo by Povy Kendal Atchison

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Garlic’s remarkable sweetness is gently released when roasted. Leave heads whole for a soft, mild texture, or cut heads in half and bake cut side down for a delicious, sticky-sweet and chewy texture. Serve with the Garlic-Rosemary Focaccia.

• Several firm heads of garlic
• Olive oil

1. Preheat oven to 375 degrees. Remove papery outer skin from garlic, but do not peel or separate cloves. You can roast heads one of two ways: cut heads in half horizontally (through the cloves); or cut 1/4 to 1/2 inch off of the pointing end of the head (leaving bottom intact), exposing individual cloves of garlic.

2. Place garlic on a baking sheet or in a shallow baking pan. Drizzle or brush about 1 tablespoon of oil over each full head so it penetrates each clove and completely coats the head. For cut heads, coat pan with olive oil and place half heads cut side down. Brush top sides with more olive oil.

3. Bake 20 to 30 minutes, covered. Remove cover and bake another 10 minutes or until cloves feel soft. Remove pan from oven and allow garlic to cool until touchable. Use a cocktail fork or your fingers to pull or squeeze the pulp from their skins.

Contributing Editor Kris Wetherbee tends her herbs in western Oregon. 

Click here for the main article, Harvest Garlic Like a Pro

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