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How to Roast Garlic

You'll never believe how easy (and delicious) roasted garlic is.

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close up of rustic roasted garlic; Shutterstock ID 308832938; Job (TFH, TOH, RD, BNB, CWM, CM): TOHShutterstock / zkruger

There’s almost nothing like the flavor of a perfectly roasted garlic clove. Unlike raw garlic’s sharp, stinky, pungent flavor, roasted garlic is deep, sweet, and nuanced. The caramelized cloves make a perfect appetizer when spread on toast or you can use them to build layers of flavor in soups and stews. Love garlic? Try these super-satisfying recipes.

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Roasted garlic bulb ; Shutterstock ID 209691739Shutterstock / pick

How to Roast Garlic

Roasting garlic couldn’t be simpler. Preheat the oven to 375 degrees and cut off the top of one (or more) heads of garlic. Peel off any papery outer layers and place the head on a sheet of aluminum foil. Drizzle the exposed cloves with olive oil, salt, and pepper and close the pouch.

Keep the oven warm for these roasted veggie recipes.

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Let it Bake

Bake for 45 minutes to an hour. Your home will begin to fill with luscious aromas, so don’t be surprised if your family ask you what you’re cooking! The cloves are done when they’re soft when pierced with a sharp knife. Allow the garlic to cool before pushing each clove up from the bottom to remove it.

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Abstract hand a young man is opening a refrigerator door; Shutterstock ID 322760069Shutterstock / Patty Chan

Save for later

Keep your roasted garlic refrigerated until you’re ready to use. They almost never stick around long enough to go bad in my family, but if you happen to have leftovers – pop them in a bag and toss ’em to the freezer. They’ll be good frozen for several months.

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Taste of Home

How to Use It

A plain bulb of roasted garlic makes the perfect schmear for a crusty loaf of bread—but why stop there? Dial up the flavor in your favorite soups by adding it to the base. Use this roasted garlic butternut squash soup to get started. Play around with this yummy ingredient and tell us what recipes you come up with!

Lindsay D. Mattison
After years of working in professional kitchens, Lindsay traded her knives in for the pen. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family.
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