Easy Roasted Garlic
- PREP 5min
- COOK 45min
- TOTAL 50min
You can eat roasted garlic straight out of the cloves or spread it onto warm bread. Mashing some into butter, sauces, and creamy dips is also an excellent idea. You can roast garlic using foil or parchment paper. If using parchment, you must secure the packets with kitchen twine.
You Will Need
3 whole heads garlic
1 tablespoon olive oil
Salt and fresh ground black pepper
3 sprigs fresh thyme, optional
Directions
Heat the oven to 400°F (204°C). Cut squares of parchment paper or foil large enough to wrap each garlic head.
Remove loose outer skin from garlic heads, but leave enough for the head to stay intact. Then, cut 1/4-inch off the top of each head (opposite the root end) to expose the cloves.
Place a garlic head, cut side up, in the center of each parchment/foil square. Make a small ring of thyme around the base of each garlic head. Drizzle garlic with olive oil, then season with salt and pepper.
Bring the parchment/foil sides up to enclose the garlic, creating a sealed packet. (Secure parchment packets with kitchen twine.)
Place garlic packets on a baking sheet and bake for 40 to 70 minutes or until cloves are light brown and soft.
Adam and Joanne's Tips
- Storing: Roasted garlic lasts a few days in an airtight container in the fridge. To extend its shelf life, remove the roasted garlic cloves, add them to a clean food storage container, and cover with olive oil. Store the garlic and olive oil in the refrigerator for up to two weeks (you can also use the oil). You can freeze roasted garlic as whole cloves, mashed into a puree, or covered in olive oil. The frozen garlic should last up to 3 months.
- Parchment paper: If using parchment, trim the excess paper from the tops of the packets so they do not touch the top of your oven.
- Herbs: Instead of thyme, try other fresh herbs like rosemary or dill.
- The nutrition facts provided below are estimates.