New This Month

Roasted Garlic

Rather than the pungent flavor it has when raw, roasted garlic is mellow, sweet, and nutty. It's delicious spread on bread or mixed with cooked vegetables.

  • Yield: Makes 6 heads

Source: Martha Stewart Living, October 2002


  • 6 heads garlic, tops trimmed by about 1/4 inch
  • 2 tablespoons olive oil


  1. Preheat oven to 425 degrees. Place garlic in a baking dish, drizzle with olive oil, and cover with foil. Roast until soft, about 40 minutes. Remove from oven; let cool. Squeeze cloves out of skins. Whole cloves can be stored, tightly wrapped, in the refrigerator up to 1 week.

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