Whole Roasted Garlic

Roasting garlic works best in spring and summer – long before garlic cloves sprout.

Roasting garlic produces soft cloves that are simple to squeeze out of their skin. The flavor is much sweeter than raw garlic because the natural sugars are slightly caramelized. But don’t be fooled. Despite the deliciousness, roasted garlic imparts an aftertaste that remains for a day or two.

I like to use roasted garlic to spread on grilled bread, mix into puréed potatoes, or boost the flavor of quick meals made in a pan – something like beans and vegetables.

Difficulty: simple
Yield: makes enough

Subscription Required For This Content

We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!

Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.

Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!

Subscribe now Frequently Asked Questions