Whole Roasted Garlic
Equipment
- Cutting board and knife
- Baking dish or shallow saucepan with a lid
- Aluminum foil (if using a baking dish)
- Measuring Cups
- Tongs or a small spoon
Ingredients
- 6 heads garlic tops cut off at an angle to expose the cloves
- ½-1 1 cup olive oil enough to come halfway up the sides of the garlic
Optional
- 4–6 sprigs thyme or rosemary
Instructions
- Preheat the oven to 350°F.
- Place the garlic heads cut-side up in a baking dish or shallow saucepan.
- Pour olive oil over the garlic, letting it pool halfway up the sides of the heads. Add herbs on top if using.
- Cover tightly with foil or a lid.
- Roast for 45–55 minutes, until the cloves are golden, soft, and easily pierced with a knife.
- Cool to room temperature, then remove and discard the herbs.
Notes
Nosh Board Call-Out: How I Use This
Place one or two roasted garlic heads directly on the board and let people squeeze cloves onto crackers, flatbread, or toast points. I usually reserve the garlic oil for another use, then nestle the garlic next to cheeses, olives, caperberries, and raw or lightly blanched vegetables. It’s unfussy, interactive, and reliably one of the first things to disappear. Storage
Store the roasted garlic submerged in its oil in an airtight container in the refrigerator for up to two months. Always use clean utensils.
Place one or two roasted garlic heads directly on the board and let people squeeze cloves onto crackers, flatbread, or toast points. I usually reserve the garlic oil for another use, then nestle the garlic next to cheeses, olives, caperberries, and raw or lightly blanched vegetables. It’s unfussy, interactive, and reliably one of the first things to disappear. Storage
Store the roasted garlic submerged in its oil in an airtight container in the refrigerator for up to two months. Always use clean utensils.
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