Roasted Garlic

This recipe and it's beautiful images are from the Art of Thanksgiving Photoshoot with Campfire Studio. Read More about it here

I really think that roasted garlic should be made regularly and kept in the fridge ready to go. It's good for you, it tastes amazing, and it can take any dish up about 5 notches. A perfect appetizer to smear over artisan bread with a dollop of whipped ricotta. Or, use it in your Thanksgiving mash like we do here. Either way you will not be disappointed, and it's so easy, why not add it to your arsenal?

Photo Credit: Greta Tucker

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Roasted Garlic
  • 3 garlic bulbs
  • 5 tbsp oil
  • 1 pinch of salt for each bulb
1. Preheat oven to 400. Cut garlic in half widthwise, so that pointed top is removed. Each garlic pod should be exposed. 2. Arrange bottom halves together in aluminum foil, using a big enough piece of foil to form a closed packet.3. Drizzle oil over top so that each is covered. Sprinkle salt over each bulb and loosely close package. 4. Place in a baking dish and cook until soft for about 1 hour. After 1 hour, open aluminum package, and continue to cook until golden brown, about 15-20 minutes. If package gets dry during baking, add more oil.
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