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six oven roasted garlic bulbs in a cast iron pan with foil with four raw whole garlic bulbs on the side of the cast iron
Kolby

How To Make Roasted Garlic

5 from 1 vote
Making roasted garlic is super easy and instantly elevates the flavor of a dish. Learn How To Make Roasted Garlic and tips so that you can make it perfectly every single time!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 1 bulb
Course: Condiment
Cuisine: American
Calories: 28
Ingredients Method Notes

Ingredients
  

  • 1 Whole Garlic Bulb
  • 1-2 teaspoons Olive Oil
  • Bayou City All Purpose  to taste
  • Bayou City Garlic Pepper to taste

Method
 

  1. Preheat the oven to 375°F.
  2. With a sharp knife, cut 1/4 inch off the tip of the garlic bulb
  3. Place garlic on a small, square piece of aluminum foil (enough to loosely wrap around garlic bulb), cut-side up.
  4. Drizzle exposed garlic with oil and season with Bayou City All Purpose and Garlic Pepper.
  5. Loosely wrap foil around garlic bulb, place in a shallow dish, and place in the oven. Bake for 45 minutes.
  6. Remove Garlic from the oven and set aside to cool.
  7. Once cooled, with your fingers squeeze out roasted garlic clove from its skin.
  8. Roasted garlic cloves can be mashed into a paste, used as a topping, or spread over French bread for the best garlic bread you will ever taste!

Notes

Tips To Make The Perfect Roasted Garlic Every Time:

    • Do not cut too deep into the garlic bulb. Slice off about 1/4 inch or less off of the top.
    • There is no need to peel the garlic or remove the outer layers. This is actually needed to protect and encase the garlic while it roasts.
    • I do not recommend roasting individual cloves. The results will not be the same and the likelihood of the cloves burning is very high. Roast the garlic whole.
    • Place the foil-covered garlic bulbs in a small baking dish so that it is easier to remove from the oven.
    • After removing it from the oven, give it enough time to cool so that you do not burn your fingers.