Roasting Garlic: Gobble Garlic's Goodness

Herb Basics

November/December 2003
By Susan Belsinger and Carolyn Dille 
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Whole or half heads of garlic are easy to roast in the oven. Roasting makes the cloves fragrant, nutty-sweet and mild — delicious on their own, spread on bread or added to any dish that calls for garlic. The number of servings this recipe makes depends on how much you like garlic!

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  • 1 head garlic
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • 2 or 3 thyme sprigs, optional
  • 1 bay leaf, optional
  1. Preheat oven to 300 degrees. Remove the papery outer layers of garlic skin. Slice off about 1/2 inch of the stem to expose the cloves slightly, or leave the head whole.
  2. Cut enough aluminum foil to double- or triple-wrap the head. Place the garlic on the foil, cut side up and drizzle with the olive oil, season with salt and pepper, and add herbs if desired. Wrap the package tightly.
  3. Roast the garlic for 30 minutes or until soft. Unwrap it and serve warm or at room temperature.

Source: Belsinger, Susan and Carolyn Dille. The Garlic Book. Loveland, Colorado: Interweave, 1993.

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