I love garlic. So much. Oh let me count the ways!
But when it comes to roasted garlic?
The love is on a whole other level!
It is SOOOO good!
Ya know, raw garlic is very potent.
It’s very powerful and the taste is quite sharp.
But now, when you go and roast it, it mellows out those sharp edges, but intensifies the richness of the flavor.
The result is garlic deliciousness to the extreme!
And making it is a breeze!
You simply remove the outer skins (just the outer ones), then use a knife to chop off the tops (as pictured).
Then put it in some tinfoil, pour over 1 tsp of olive oil, wrap it up and bake it for 35-40 minutes in the oven.
Your house will smell sooo good while this is cooking!
Once cooked it is the easiest thing to pop the garlic cloves out of their skins, and then you can easily mash with a fork if you need it mashed.
This is beyond belief awesome in some vegan mashed potatoes, or add it to some hummus!
Any questions or comments? Post ’em down below! And if you happen to make some delish roasted garlic, pop back here and let us know how it turned out!
How To Make Roasted Garlic
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 mins
Description
Easy step-by-step guide to making roasted garlic. Ideal for use in mashed potatoes, sauces and spreads!
Ingredients
- 1 Head Garlic
- 1 tsp Olive Oil
Instructions
- Preheat the oven to 430 degrees fahrenheit (220 degrees celsius)
- Remove just the outer flaky layers of the head of garlic, leaving the inner skins intact.
- Using a knife chop off just the tips of each clove.
- Place in tinfoil and pour over 1 tsp of olive oil and rub it around the sides so that the garlic is covered with the oil.
- Wrap it up in the tinfoil and bake in the oven for 35 minutes.
- When cooked, remove from the tinfoil, allow to cool for a few minutes and then pop out the cloves with your fingers.
- Category: Vegan, How To
- Cuisine: Vegan
Nutrition
- Serving Size: Whole Head of Garlic
- Calories: 84
- Sugar: 0.3g
- Sodium: 5mg
- Fat: 4.6g
- Saturated Fat: 0.6g
- Carbohydrates: 9.9g
- Fiber: 0.6g
- Protein: 1.9g
Is there a reason for cutting off the tips rather than the bottom? The recipe I had years ago said to cut off the bottom and didnt use foil. Yours sounds less messy
Hi Dianne, it just works well as you can pop out the cloves once cooked.
…Trying it with canola instead of olive because it’s December 24th and I’m nooot going to the store on Christmas Eve for oil hahaha… Wish me luck !
Hope it was good! I’m sure canola oil would’ve been fine. 🙂
I just made this and my whole apartment smells like heaven ! I’m going to use it in your Baba Ganoush recipe. Thanks for this recipe 🙂
It smells soooo delicious! Enjoy the baba ganoush! 🙂
I love this recipe! I like to pour over some salt and black pepper with the olive oil!
Yum! That sounds great!