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Roasted Garlic

  • Yield: Makes 6 to 8 heads

Source: Martha Stewart Living, May 1996


  • 6 to 8 heads garlic
  • Olive oil
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lemon (optional)
  • Fresh herbs (optional)


  1. Heat oven to 400 degrees. Place garlic heads in a baking dish, and drizzle with olive oil. Sprinkle with salt and pepper.

  2. Place baking dish in center of oven, and roast heads until soft to the touch, about 1 hour.

  3. Cut off the tops of the heads, squeeze the soft cloves out of their papery shells, and use immediately.

Cook's Notes

To store roasted garlic, squeeze cloves into a jar; cover with olive oil, and add lemon juice. Flavor with herbs, if desired. Seal, and store for up to 10 days in the refrigerator.

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