Roasted Garlic

roasted garlic

Creamy and almost-sweet, roasted garlic is a delicacy. Most recipes for roasted garlic use a whole garlic head, but I rarely have whole garlic in the house (I can’t stand peeling garlic), so I use pre-peeled garlic cloves that I get at Whole Foods.

Roasted garlic is excellent when mashed and spread on warm toast, but I usually serve it scattered on top of any vegetable dish that I might be making that night. Tonight I steamed some broccoli and topped it with melted butter and roasted garlic. Yum.

Roasted Garlic
Prep and Cool time
Cook time
Total time
Recipe type: Sides
Yield: 4 servings
  • 24 peeled garlic cloves
  • ½ tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  1. Heat oven to 425 degrees F. Line a baking sheet with foil.
  2. Place the garlic cloves in a bowl, add the olive oil, the salt and the pepper and mix to coat.
  3. Spread the garlic cloves on the prepared baking sheet, in a single layer. Bake 20 minutes, stirring with a spatula halfway through cooking, or until golden-brown and fork-tender.
Nutrition Per Serving
Serving size: 6 garlic cloves; Calories: 41.7; Fat: 1.8g; Saturated fat: 0g; Carbohydrates: 6g; Sugar: 0.2g; Sodium: 73.1mg; Fiber: 0.4g; Protein: 1.1g

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