How to Roast Garlic

From: Mulligan

On Jul 6, 2008

My garlic came out perfectly!! I mashed the entire lot of garlic and added oil, red wine vinegar, rosemary, red pepper flakes, parsley, oregano, basil, salt and pepper to make a dipping sauce that is very similar to one at our favorite Italian restaurant. Thanks for posting!

From: kiwidutch

On Jun 30, 2008

5 Stars ! I used Italian garlic for this.. it seems to have better and stronger flavour than the bulk chineese stuff in the supermarket of late. The instructions for this recipe are easy and the result is delicious... DH took a whole roasted head of garlic and a slab of fresh bread and retreated happily to the sofa to enjoy it... I had some too then froze the rest (squished out of their papery husks and into a plastic bag) for quick use in dips and spreads where a less "raw" garlic flavour is often wanted. Please see my rating system: 5 excellent stars for a foolproof garlic recipe where you can stock up and freeze a load of the stuff when it is in season and cheaper, for use in 1001 different dishes or sublimely on it's own. A keeper of a recipe for garlic lovers. Thanks!

From: Boomette

On Jun 22, 2008

This is so easy to do. I didn't measure the quantity of olive oil I put in the garlic head. I didn't add salt and pepper. Thanks JanuaryBride. Made for the Babes of ZWT4

From: Chef PotPie

On Jun 16, 2008

I've been roasting garlic this way for years. I find that the heads hold together better by cutting the top 1/3 off. Then I roast both halves with no waste! Sprayed lightly with olive oil, I cook the smaller sections 35 minutes, the larger ones 45 minutes. Then as I learned from another Zaar member, put it all in a zipper bag, flatten it out, store in the freezer, and just break off whatever you need! Snap! Great recipe!