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Roasted Garlic

Use to make chef Emeril Lagasse's Turkey Breast with Roasted Garlic and Fresh Herbs.

  • Yield: Makes about 3/4 cup
Roasted Garlic

Source: The Martha Stewart Show, November 2010


  • 12 ounces garlic (about 5 large heads)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper


  1. Preheat oven to 350 degrees. Cut a piece of aluminum foil about 12-by-8-inch inches and line with parchment paper.

  2. Slice off the top quarter of each head of garlic and place cut side up on parchment paper-lined foil; drizzle with olive oil and sprinkle with salt and pepper. Fold foil and seal to enclose. Transfer foil-wrapped garlic to a baking sheet; transfer to oven and roast until garlic is golden brown, about 1 hour.

  3. Remove from oven and let foil-wrapped garlic stand until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel cloves into a small bowl; stir garlic with a rubber spatula to blend thoroughly. Store in an airtight container, refrigerated, up to 2 weeks.

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