Mother Earth Living

Roasted Garlic Recipe

Slow roasting makes garlic lose most of its heat and turn nutty and sweet with a pleasant, mild flavor.
By Susan Belsinger
July/August 2004
Add to My MSN

Roasted garlic is wonderful in soups, vinaigrettes and sauces, and it makes the world's best mashed potatoes.
Photo By Joe Coca

Content Tools

Related Content

Cooking with Green Garlic

Anyone who has ever grown garlic knows how delicious the green tops are in spring salads and perhaps...

A Twist On Tea: Make a Cucumber and Cilantro Drink

Learn how to make this cool summer drink, which puts an untraditional twist on iced tea.

Baked Garlic with Rosemary and Blue Cheese

An easy appetizer and party favorite, baked garlic with rosemary and blue cheese tastes great spread...

Studying Abroad: Italian Stuffed Mushroom Caps

Celebrate the end of the growing season with this recipe one herbie discovered in Italy. 

Roasted garlic has many uses, but it’s at its very best warm, squeezed from its skin, and smeared on good bread with a little of its roasting oil. It’s wonderful in soups, vinaigrettes, and sauces, and makes the world’s best mashed potatoes. Slow roasting makes garlic lose most of its heat and turn nutty and sweet with a pleasant, mild flavor.

For more garlic-inspired recipes, read the original article, 7 Glorious Garlic Recipes

Roasted Garlic Recipe

• 2 garlic bulbs
• 1/3 cup olive oil
• 3 thyme sprigs, a bay leaf, a few sage leaves, or a sprig of rosemary
• Salt and freshly ground pepper

1. Preheat the oven to 325° F. Remove the outer papery skins of the garlic. Slice a half inch off the stem end to expose the tops of the cloves.

2. Place each bulb of garlic cut side up on a square of aluminum foil. Drizzle with olive oil. Season with salt and pepper and add herbs if desired. Pull the sides of the foil up around the garlic and secure tightly.

3. Bake garlic until it’s very tender, checking after about 30 minutes. Total baking time will be 40 to 50 minutes. Test for doneness by squeezing a clove or two—they should be soft and golden. Remove from the oven and let the garlic cool a bit until it is not too hot to handle. Makes 2 bulbs of roasted garlic

Post a comment below.


Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.