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Simple and Sweet Roasted Garlic Recipe

And it's packed with host of cancer-fighting, heart strengthening compounds, too.
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Throughout these recipes, we have raved over and over about the benefits of roasting. Whether it has been lean meats, steaks or roasted root vegetables, when you roast your food it brings out the juicy tastes like nothing else. But what about garlic? Perhaps you wouldn't think to roast something that is already so flavorful, or shall we say…pungently strong. But the great thing about roasted garlic is that when it's roasted long enough, it becomes sweet and nutty. In fact, roasted garlic has more in common with butter than it does with the raw, pungent stuff we're all used to buying a little bulb of at the grocery store. Except, of course, the big difference being from that of a stick of butter is that roasted garlic basically becomes a spread that is almost completely void of calories, plus it packs a host of cancer-fighting, heart strengthening compounds, while butter just contains dairy and well…fat. Roast a whole head of garlic and use a few cloves to spike a homemade mayonnaise, or blend into a healthy salad dressing, smash a few cloves into a caramelized onion jam, or stir into a bowl of mashed potatoes. Or better yet, serve the whole entire head of garlic, hot from the oven, as an appetizer in and of itself, along with a crusty sliced baguette, some soft cheese, and a knife for spreading. Yep, that's all you really need, because that's just how delicious roasted garlic can be. Go start roasting and you will see, you'll want to eat them like popcorn!

Makes about 1 head

You'll Need

1 head garlic
1⁄2 Tbsp olive oil

How to Make It

  1. Preheat the oven to 400°F.
  2. Use a knife to cut off the top 1⁄4 inch of the garlic head, barely exposing the top part of the individual cloves.
  3. Place the garlic in the center of a piece of aluminum foil and drizzle the olive oil on top.
  4. Cover the garlic with the foil and fold the ends to create a sealed packet, then place in the oven and roast for 35 to 40 minutes, until the cloves are very soft.
  5. Keeps in the fridge for up to a week.

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