Garlic, Roasted

I SUPER love garlic.  I know that without a doubt I and my family are safe from vampires!  Sometimes I roast garlic just because I love the smell in the house!  It keeps in the fridge for a few days, so you can make ahead of time.  Roasted garlic is much more mild and sweeter than raw garlic’s punch in the face.

Make sure you buy garlic from North America, and NOT China.  They fumigate the bejesus out of their garlic before exporting with loads of chemicals.

Most roasted garlic recipes call for olive oil and roasting in the oven at 400 degrees.  Olive oil should never ever be heated above 350 because that is olive oil’s smoke point. Meaning that if you heat olive oil past 350 it starts to burn and becomes rancid.  Even if you can’t taste it – it’s rancid and who needs more free radicals?  So to keep the nutritional value of olive oil alive I roast at 325 for a longer period of time.

You can roast more than one head at a time, just wrap them individually in foil.  Make sure the foil is sealed so that you can get some yummy garlic steam going.


  • 1 whole head of garlic – with the top cut off
  • 1 Tsp olive oil
  • Pinch of salt and pepper

Preheat Oven to 325 degrees.

No need to break the head of garlic apart or to peel it.  Just chop the top off.

Place in the centre of a 10 to 12 inch square of foil.  (I save the top for my veggie scrap bag.)

Drizzle with olive oil, then sprinkle salt and pepper.

Seal the foil packet around the garlic.

Bake from 45 minutes to an hour or until it’s gooey and golden inside.

To use just squeeze the garlic pulp out of the peels or skins.  But let it cool first!

You can add roasted garlic to anything, soups, sauces, any hearty savoury dish can get a little love from some roasted garlic.  I also add it to my cashew nut cheese for a killer spread for a wrap.