Food & Cooking Recipes Ingredients Vegetables Roasted Garlic Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 5, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes about 3/4 cup Use to make chef Emeril Lagasse's Turkey Breast with Roasted Garlic and Fresh Herbs. Ingredients 12 ounces garlic (about 5 large heads) 2 tablespoons extra-virgin olive oil ¼ teaspoon coarse salt ⅛ teaspoon freshly ground black pepper Directions Preheat oven to 350 degrees. Cut a piece of aluminum foil about 12-by-8-inch inches and line with parchment paper. 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. 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. Rate it Print