Roasted Garlic


In my house we are HUGE garlic fans.  I use garlic pretty much in everything, well maybe not dessert but who knows maybe i’ll come up with something.  If you love garlic as much as I do, you have to try roasting it if you haven’t already.  It’s super easy.  All you do is cut the top of a firm garlic bulb, place on aluminum foil dash some salt and olive oil and close it into a pocket.  Place in oven on 350 degrees and roast for about 25 to 30 minutes depending on the size of the bulb.  The aroma is so divine.  After the garlic has been roasted you can squeeze the garlic out, it will look like a paste of deliciousness. Then you can add this to a white sauce, salad or a slice of bread with butter and toast for some garlic bread.  Enjoy!



17 Comments Add yours

  1. In our house if we’re down to one bulb of garlic left we’re almost out! We, I guess I should say I, love cooking with garlic and have roasted garlic many times for recipes and bread. It’s a breeze!

  2. LOVE roasted garlic. I once roasted a couple bulbs as appetizers for guests. They were surprised how GOOD it was spread on warm sourdough bread. **Hey, my screen is snowing!** How’d you do that??

    1. It is wonderful as a speard. Im not sure how its snowing lol..I think wordpress is doing that. 😉

  3. trixfred30 says:

    And the great thing about doing it like this is you don’t reek of garlic after eating it. Mind you, as with so many things, you can overcook this stuff – I did it only last week and left it in the oven for an hour and ended up with a bulb of blackened goo!

  4. I have to admit that I have long been a fan of roasted garlic, spread on some fresh bread. I also bake a polish ham where I stuff the ham with as many fresh peeled cloves of garlic as I can get into it. When I am done, the garlic “roasts” in the ham and offers a sweetness that is tempered with all of the pepper flakes that I coat the outside of the ham with.
    As for your mentioning of not having garlic yet in a dessert. I did a “chef’s tasting” at one of the fancy restaurants in Chicago and during the sorbet course I was offered a Garlic Sorbet and it was one of the most refreshing tastes that I have ever encountered. My only wish is that the servers and staff would have been as great as this sorbet.

    1. Wow the sorbet sure sounds different. Thanks for sharing. The wheels in my head are turning and Im sure I will come up with some kind of dessert. 😉

  5. Samantha says:

    Oh my god that looks lovely. The only thing my house goes through more than garlic is parsley!

    1. Parsley is another great little ingredient 😉

  6. I’m a garlic lover too — including raw garlic… (yikes, I know). Roasted garlic is great on so many things. I love it with my fish. Actually I roast it especially when I’m doing a whole fish in the oven. Mmmmm… The one downfall. The smell. It’s pretty pungent.

  7. LizForADay says:

    I use garlic in everything also and I absolutely love the smell. 🙂

  8. Traci says:

    Garlic is amazing. I love it in a fresh pesto sauce, but I also throw it in any dish that looks lonely. It also has cleansing benefits – double bonus!

  9. Veruca Salt says:

    My dad got me an electric garlic roaster years ago because I make it so much! It takes half the time and I don’t have to heat up the oven or toaster oven. Now I want some french bread spread with roasted garlic and buttah! MMMMMM

    1. WOW! Thats awesome. Talk about cutting your time in half. 😉

  10. Yomi says:

    Oo This is very clever

  11. I once visited a restaurant called Stinky Rose or something like that. Everything they cook has garlic. And when I say everything, I mean they brought a bowl of ice-cream for dessert – on the house – and as we dipped our spoons and took the first bite… my-oh-my, the ice-cream was with garlic, too!!!

  12. You’ll have to take a trip to the Garlic Festival in Gilroy, California sometime. They have garlic cooked everyway you can possibly imagine, including ice cream!

    1. That sounds amazing. Will have to keep that in mind. Thanks for sharing. 😉

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