Roasted Garlic



  1. To roast in oven, preheat oven to 350°.
  2. To roast on the grill, preheat grill on direct high heat.
  3. Turn off middle burner and turn heat down to medium-low on remaining two burners.
  4. You want the temperature of the grill to be about 350°.
  5. Cut top off of garlic head, making sure each individual clove has the tip cut off so you can squeeze the garlic out easily once it's roasted.
  6. Drizzle with olive oil
  7. Sprinkle with sea salt.
  8. Tightly wrap each garlic head in double layer of foil, making sure edges of foil are crimped tightly together.
  9. Roast in the oven or on the grill for about 30 minutes, or until the head of garlic feels soft when squeezed with tongs.
  10. Remove from heat and allow to cool.
  11. Remove garlic from the foil.
  12. Remove the roasted garlic from the papery peels by squeezing the bottom of each clove. The roasted garlic clove will ease right out of the peel.
  13. The roasted garlic will have a caramelized color and will be very soft.


Roasted garlic can be used in place of minced fresh garlic for any dish you are preparing.

It is especially good in homemade salad dressings like creamy Italian salad dressing, roasted garlic aioli, and hummus.

Roasted garlic can be mashed and spread over your favorite rustic bread or you can spread it over fish you are getting ready to bake or grill.

Cover and refrigerate unused portions.

Roasted garlic will keep for a week in the refrigerator, or, if you cover it with olive oil and place in a sealed container it will keep for up to a month.

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