Roasted Garlic
Roasted Garlic

Roasted Garlic

July 20, 2016

Garlic tastes fantastic when it's roasted, very different from raw garlic. I like to make a lot of it at once & store it in the freezer. That way, I always have it on hand to use in a variety of recipes, on pizza, in soups, spread it on bread or rolls... the uses are endless!


6 garlic bulbs

2 Tblsp extra-virgin olive oil (EVOO) - divided


1 Preheat oven to 375°.

2 Peel off some papery skin from each bulb, remove cloves & place in a bowl. Do not peel.

3 Lightly coat cloves in 1 Tblsp of EVOO.

4 Line a cookie sheet with tin foil & grease with 1 Tblsp of EVOO. Spread out cloves, arranging the small ones together & large ones together.

5 Tightly seal the cookie sheet with another piece of tin foil.

6 On the upper middle oven rack, roast the garlic for 13 minutes or until the small cloves are soft. Do not allow them to burn, as garlic tastes bitter when burnt.

7 Remove small cloves to a separate baking small baking sheet or plate to cool. Reseal cookie sheet & bake the rest for 4 minutes or until soft.

8 Remove the large cloves to the baking sheet or plate to cool, 10 to 20 minutes.

9 Peel skin off the bulbs & place, in a single layer, in a 1 quart freezer bag. Gently remove as much air as possible & freeze (see Tips# 1, 2 & 3).

Roasted Garlic

Tips & Suggestions

1 Once the cloves are frozen, you can remove more air from the bag & reseal.

2 I've had frozen roasted garlic in my freezer for as long as 6 months & it still tasted great.

3 You can also toss the roasted, cooled cloves in 1 tsp of EVOO and store in a plastic bag or glass container for up to a week. Don't use a plastic container, as you'll never get the garlic smell out of it.


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