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An overhead shot of two heads of roasted garlic.

How to Roast a Whole Head of Garlic


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Description

Note: I make one foil pouch per head of garlic, but you probably could throw a couple of heads together in one pouch and have fine results.


Ingredients

  • 1 head garlic
  • few sprigs of thyme (I used oregano here because I had no thyme on hand, but thyme is preferable)
  • olive oil
  • kosher salt

For serving:

  • French bread
  • nice salt

Instructions

  1. Preheat the oven to 400ºF. Cut off the very top portion of the head of garlic to reveal a few cloves. Place garlic on a sheet of aluminum foil (large enough to wrap around the garlic in a little pouch). Nestle the herbs around the garlic. Drizzle garlic with a touch of olive oil. Sprinkle with a pinch of salt. Pour 2 T. of water around the head of garlic — you might want to curl up the sides of foil before doing so. Wrap the foil up into a beggar’s purse or pouch making sure the foil is sealed.
  2. Place in the oven (directly on the rack or on a baking sheet) and roast for 1 hour. Remove pouches from oven and let cool briefly or tuck right in, taking care while opening the packages as steam might come pouring out.
  3. Spread the garlic on warm bread; top with a pinch of salt.
  • Prep Time: 5 minutes
  • Cook Time: 1 hours
  • Category: Condiment
  • Method: Oven
  • Cuisine: Italian