Roasted Garlic

Roasted Garlic

Roasted Garlic

  • Servings: many
  • Difficulty: easy
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Whenever a recipe calls for garlic, I use roasted garlic. It is especially nice in dips and spreads, where I prefer its mellow flavor to the sharpness of raw garlic. We also use roasted garlic to spread on bread instead of butter. I make a big batch and then store it in the freezer, taking out a few cloves at a time as needed. When freezing, ensure that the cloves are separated.

Please note that garlic (and other onion family members) offer the most cancer protection when eaten raw. If you slice off the tops of the garlic cloves or crush them slightly before roasting, and then allow them to sit 10 minutes before placing them in the oven, some of this protection will be retained, according to this study.


  • 1/4 cup water
  • 1 large bags of peeled garlic


  1. Preheat your oven to 350 degrees F.
  2. Place the garlic into a Pyrex or other dish (I made the mistake of using a beautiful piece of pottery, which is now dedicated to this use, since I can’t wash out the flavor of garlic). Pour water on top and seal well with foil.
  3. Bake about 40 minutes, and remove from the oven and stir. Seal the foil and return to the oven for another 20 minutes. Remove and stir again. Seal the foil and return to the oven for 20 more minutes, or until the garlic is nicely browned and soft.
  4. When cool, place the garlic in a single layer in a couple of gallon-size plastic bags and store in the freezer. Remove cloves as needed from the bags and allow to thaw a few minutes before using.

Nutrition information (for 3 cloves): 13 calories, no fat, 2 mg sodium, 3 grams carbohydrates, 1 gram protein, 2% calcium, 1% iron.