Easy step-by-step guide to making roasted garlic. Ideal for use in mashed potatoes, sauces and spreads. Or just pop out a clove of warm toasted garlic and spread it on toast. Smells sensational when roasting.
Servings: 1 Head
Preheat the oven to 430°F (220°C)
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 35-40 minutes.
When cooked, remove from the tinfoil, allow to cool for a few minutes and then pop out the cloves with your fingers.
- Storing: It's simply divine eaten right away, warm and toasty from the oven! But if you do have leftovers you can add the cloves to a glass jar, top up with olive oil so that the cloves are covered, and then store it in the fridge for up to 2 weeks.
- Freezing: Pop the roasted cloves out, let them cool completely and then lay them flat on a baking sheet. Freeze until frozen and then transfer the frozen cloves to a freezer bag or container. Let them thaw in the fridge and use as you like.
- This recipe was first published in April 2016. It has been updated with new photos and tips.
Serving: 1Whole Head of Garlic | Calories: 84kcal | Carbohydrates: 9.9g | Protein: 1.9g | Fat: 4.6g | Saturated Fat: 0.6g | Sodium: 5mg | Fiber: 0.6g | Sugar: 0.3g