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Roasted Garlic

This roasted garlic recipe is adapted from "Martha Stewart's Hors d'Oeuvres Handbook" and is used in the recipe for Mixed Olives with Caper Berries.

  • Yield: Makes 1 head
Roasted Garlic

Source: The Martha Stewart Show, September Fall 2008


  • 1 head garlic
  • 1/2 teaspoon olive oil


  1. Preheat oven to 400 degrees. Place head of garlic in a small baking dish, and drizzle it lightly with olive oil. Roast until soft and golden brown, and the tip of a knife easily pierces the flesh, 45 minutes to 1 hour.

  2. Cut about 1/2 inch from the top of the garlic head, just enough to expose the cloves. Using either your hands or the dull edge of a large knife, squeeze the cloves out of their skins into a small bowl. Discard the papery skins.

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