{Pretty Little Basics} Roasted Garlic

9 Aug

fresh garlic heads

We love garlic at our house.  We love roasted garlic even more.  So to satisfy the household & keep vampires away {kidding…too much True Blood watching}, I will typically keep some roasted garlic on hand.  I make it whenever I know we’ll be home for a couple hour stretch and when I know nobody’s coming over because the smell definitely overpowers the kitchen.

roasted garlic prep

roasted garlic{Gina’s Take}

Roasted garlic an easy staple to prep ahead of time.  Depending on how much you want, dictates the size of the garlic head you buy.  I typically like to have a lot on hand, so I will grab a large head or I’ll grab two and double the recipe since it’s very minimal work.

{Pretty Little Tip}

Store your fresh garlic bulbs in a dark, dry place to prolong it’s usefulness.

Roasted Garlic
Prep time: 
Cook time: 
Total time: 
  • 1 garlic head
  • 1 Tbsp extra virgin olive oil
  • Salt & Pepper to taste (or ⅛ tsp each)
  1. Leaving the papery skin on the garlic, take the garlic head and cut about a ¼ - ½ inch off the top, exposing the fleshy part of the garlic cloves.
  2. Center the garlic on to a piece of aluminum foil (about a foot long) and form in to a basket.
  3. Drizzle the garlic with the olive oil and dust with the salt and pepper.
  4. Pinch the foil edges closed to form a pouch.
  5. Bake for 90 minutes in a 250F preheated oven.
  6. Once baked, let the garlic cool at room temperature.
  7. Once cooled, simply pinch the base of the garlic out so the cloves pop out out of the papery skin.
  8. Store in the fridge until you use it. They will keep for a couple of days.


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