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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Whole Roasted Garlic
...in your mind.
Whole Roasted Garlic

Whole Roasted Garlic

This is so different from fresh raw garlic becuase once roasted, it takes on an amazing sweet nutty flavor. And it’s perfect added to mayo, amazing with avo toast – really great anywhere.

Makes as many as you want, need or crave

Ingredients

  • One or more whole heads of garlic
  • Olive oil
  • Kosher salt

Directions

  1. Preheat your oven or even toaster oven to 400
  2. Use a sharp knife and carefully cut about 1/2 inch of the top (the pointy end) of a head of garlic to expose all the individual cloves
  3. Put on a couple sheets of foil, drizzle with a little oil, add a pinch of salt and wrap in the foil - but not too tightly, you want to make sure there’s a little head room above the cloves
  4. Bake 45 minutes
  5. When it’s cool enough to handle, squeeze the cloves out of their skins with your fingers
Whole Roasted Garlic

Whole Roasted Garlic

This is so different from fresh raw garlic becuase once roasted, it takes on an amazing sweet nutty flavor. And it’s perfect added to mayo, amazing with avo toast – really great anywhere.

Makes as many as you want, need or crave

Ingredients

  • One or more whole heads of garlic
  • Olive oil
  • Kosher salt

Directions

  1. Preheat your oven or even toaster oven to 400
  2. Use a sharp knife and carefully cut about 1/2 inch of the top (the pointy end) of a head of garlic to expose all the individual cloves
  3. Put on a couple sheets of foil, drizzle with a little oil, add a pinch of salt and wrap in the foil - but not too tightly, you want to make sure there’s a little head room above the cloves
  4. Bake 45 minutes
  5. When it’s cool enough to handle, squeeze the cloves out of their skins with your fingers