What Inspired the Recipe
Roasted garlic for me was like buying a new car. Just gimme a minute to explain. You know when you start the process of looking for a new car and suddenly all you see on the road is that exact car? But somehow up until this very moment, you could have sworn it never existed? Enter roasted garlic in my life. I never knew (or at least my poor memory would like me to believe) that roasted garlic was a thing until probably a month ago. Like that new car, I saw it in a recipe, then on a cooking show, and next thing you know it’s like I’m dreaming of that hauntingly delicious aroma, yet I’ve never even tried the darn stuff. So, I conceded. I bought the car; I mean I roasted the garlic … And I am here to say that roasted garlic is my new favorite ingredient! We have (at least) two roasted bulbs sitting in the fridge at all times, ready to be thrown into a dish at a moment's notice. I’m not sure how I ever cooked without it before. And now I’m here to break your glass; I’m so (not) sorry!
I'm the creator, recipe developer, and photographer behind The Inspired Dish. As a Registered Dietitian and self-proclaimed foodie, I love (love, love) exploring the world of food and in turn, creating flavorful + swoon worthy recipes inspired from everyday life. When I'm not obsessing over food you can find me running, spending time with my husband, or trying a new restaurant in Raleigh!
All the details
If you’ve ever thought the taste of raw garlic is too pungent or ‘bitey’ - then welcome, this recipe will be perfect for you. Roasting garlic is like the ultimate glow up for the garlic clove. It transforms from pungently overwhelming to this deep, savory, almost nutty rich flavor that is surprisingly delicious. Suddenly garlic becomes a beautiful addition to your dish and will no longer overpower or fight the other ingredients. Plus, in the roasting process, the buttery aroma of garlic will fill your kitchen. And that’s what we like to call a win, win!
A ‘pro-tip’ for the preparation, make sure you use a sharp knife to trim the garlic top! There's no need to fight your garlic bulb or risk cutting yourself, especially when you're slivering off the top portion.
Start by trimming the top of the garlic bulb to reveal the cloves hidden within. You should only need to trim about ¼ inch off the top (or less) depending on bulb size. Place, cut side up, in a foiled baking dish. I like to use a small casserole dish for about 2-3 bulbs. Drizzle generously with olive oil.
Sprinkle with salt before covering it with foil. Roast garlic in a 350° oven for 40-60 minutes. Roast until cloves become golden brown and tender. To remove cloves, simply pinch at the base of the clove and help ease the clove out or use a knife to help lift the clove out. Roasted garlic will keep in the refrigerator, sealed in an air-tight container, for about a week. Or you can peel cloves and freeze to use at a later date.
Use roasted garlic in any and all recipes including salad dressings, marinades, mashed potatoes, pasta dishes, dips, soups, stir-fry's, sauces, etc. The potential for roasted garlic is limitless!
Enjoy + Happy Roasting!
yield will vary
Discover the rich and savory side of garlic through roasting whole bulbs drizzled in olive oil. An easy recipe to help transform dips, sauces, marinades, and all dishes calling for garlic.
- 1 whole Garlic bulb
- Olive oil, to drizzle
- pinch of Salt
- Preheat oven to 350°F
- Trim the top off the garlic bulb to expose cloves within
- Place garlic bulb (cut side up) in foiled baking dish and drizzle (generously) with olive oil.
- Sprinkle with salt
- Cover garlic with foil and roast in oven for 40 - 60 minutes, until cloves are golden brown and tender
*To remove garlic cloves, pinch at the bottom of the bulb and ease out the clove or use a knife to help release.