This post is both a tip: “Roast garlic, then put it in so many things”, and a recipe for, you guessed it, roasted garlic.

I discovered the magic of roasted garlic quite recently and if you haven't yet, then I am so pleased to introduce you to this culinary treasure. Of course, you have likely had roasted garlic, in restaurants and possibly at other people's homes, but I am now suggesting that this become a staple in your refrigerator. It is remarkably quick and simple to prepare and the end product is just delectable, so rich and flavourful, with a touch of sweetness, and so much versatility.

These days, I regularly add roasted garlic to salad dressings, pizza (!), pasta, dips and sauces. You can use significantly more garlic when it is roasted, as it does not have the potency of fresh garlic, but instead offers a sweeter, milder taste. I have started making hummus with roasted instead of fresh garlic sometimes, as well, for a softer garlic sensation. You can even spread plain roasted garlic on a cracker for an easy snack, or add a few cloves to a charcuterie board as a complex flavour addition.

I usually make three bulbs at a time, and though they can be stored in the fridge for up to four weeks, mine are always gone in a week or two because of how much I love this stuff. 

Prep time: literally 1 minute

Cook time: 35 minutes


  • 3 bulbs garlic
  • 1 tablespoon olive oil


  • Cut off the top of the garlic bulb, ensuring that a bit of each clove is cut. Peel off any loose skin.
  • Place the bulb on a sheet of tin foil, pour on a small splash of olive oil and wrap the entire bulb tightly in the tin foil, leaving no openings, so that the steam inside the little tin foil packet can help to cook the garlic.
  • Cook in an oven or toaster oven at 400° for 35 minutes or until the garlic is soft.
  • The roasted garlic will keep well in your fridge for several weeks when wrapped in paper towel and sealed in a bag or container. When using it, simply squeeze the clove from its base out the hole in the top of the clove.