Roasted Garlic

This roasted garlic recipe is easy, healthy and tastes amazing smeared on toasted bread, spread on a sandwich, added to vegan gravy, put into soups, like Roasted Garlic Tomato Soup, added to bean salad, add it to dips, and more. If you love garlic and haven’t been roasting it, you’ve been missing out!

As it roasts, the garlic cloves become super soft, and the flavor more mellow. I like to roast garlic at a lower temperature, and let it roast for a longer period of time than some other recipes. I find this increases the chances of the garlic cloves becoming caramelized to a desirable level.

How do you make roasted garlic? Well, very easily. You don’t need much to pull it off–a bulb of garlic, olive oil and some aluminum foil. That’s it!

Please enjoy 💚 And check out other UVK recipes, like Smoky Roasted Chickpeas, Sweet Potato Chickpea Stew, Grilled Okra with Curry Spices, Roasted Red Pepper Soup, and more.

Roasted Garlic

1 bulb of garlic

Olive oil, to drizzle

1. Preheat the oven to 350º F. Slice a ¼ off the top of the garlic. Sliced side up, place it in the center of a piece of aluminum foil that’s about as big as a sheet of paper (8″ X 11″).

2. Drizzle olive oil over the top of the garlic bulb. Then, gather up the sides of the aluminum foil and twist to seal at the top.

3. Bake at 350º F for 50-55 minutes, or until the center clove is super soft.

4. Remove from the oven, and let the garlic (still wrapped in the foil) sit for about 3 minutes. Then, open up the foil, and allow to cool.

5. When safe to handle, peel the cloves (or squeeze them out of the skin), and use the cloves in whatever you want (to spread on toasted bread, to add to gravy, to put into a soup, etc).