Roasted Garlic



Serving size

1/3 head of garlic (about 6 cloves)
45 Minutes

We make up to about 4 heads of garlic at a time. This keeps well, tightly covered, for about 4 – 6 days.

Roasted Garlic


30 clove Garlic, raw
2 tsp. Olive oil


Preheat oven to 300°F.

Peel the outermost skin of the garlic only. With the bulb whole, turn on its side and slice 1/2-inch of the stem end off the garlic bulbs.

Pour the olive oil in the bottom of a heavy bottom sauce pan.

Place the garlic cut side down in the pan.

Cover and roast for 45 minutes until cloves are slightly brown at the cut end and soft throughout.

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Special Diet Information

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GERD / Acid Reflux

Where fresh garlic might be a trigger, many with GERD can tolerate roasted garlic.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Roasted garlic is a staple in our kitchen and should be in yours. We generally roast about 3 heads every ten days or so. It makes a great ingredient in mashed potatoes and also enriches any sauce. It is fantastic served as hors d’oeuvres on bread with some soft goat cheese and veggies.

"There is no such thing as a little garlic."

Arthur Baer, Investment Author