Whole Roasted Garlic

Roasted garlic provides a sweet flavor to spreads, butters, and vinaigrettes.

  • Yield: Makes 2 bulbs
Whole Roasted Garlic

Source: The Martha Stewart Show


  • 2 heads garlic, papery outer skins discarded
  • 2 tablespoons extra-virgin olive oil, plus more for storing


  1. Preheat oven to 425 degrees. Cut a thin (1/4-inch) slice from the top of each head of garlic; discard. Place garlic in a small baking dish. Drizzle with oil. Cover with parchment paper-lined foil; roast garlic until soft and golden, about 1 hour and 15 minutes. To store, squeeze out unused cloves into jar and add enough olive oil to cover. Store closed jar in the refrigerator for up to one week.

Cook's Notes

You can cut off the tops of garlic bulbs to expose the cloves or not. If serving them as hors doeuvres, nothing beats scooping out exposed cloves. However, if you roast the bulbs intact, they can be saved for another use, refrigerated and wrapped in foil, overnight.


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