top of page

Simple Roasted Garlic

About This Recipe

When roasted, garlic softens into a delicious, buttery, caramelized paste that's great in all kinds of recipes. We like to toss it into mashed potatoes, add it to squash, or just eat it plain on crackers. Our favorite varieties to roast are Chesnok, German Red, Bavarian, and Korean Red. Roast several bulbs at a time - you can eat it fresh and freeze for later!

  • 1 or more whole bulbs of garlic

  • 1 teaspoon olive oil per bulb of garlic

  • Salt and Pepper

  • Aluminum foil for baking

Instructions

Ingredients

  1. Pre-heat oven to 400 degrees F.

  2. Slice off top of garlic bulb with a serrated knife, exposing the top of each of the cloves. Set each bulb on a piece of aluminum foil that is large enough to wrap the entire bulb.

  3. Drizzle each garlic bulb with about 1 teaspoon of olive oil and season with salt and pepper.

  4. Pinch foil up around garlic bulb to make individual garlic bulb packets.

  5. Bake garlic packets for 40-50 minutes, until soft.

  6. Once cool enough to handle, squeeze out garlic cloves and spread on sliced French bread, crackers or corn chips. Or try mixing with mashed potatoes. The possibilities are endless!


Recipe Notes:

Roasted garlic keeps in the refrigerator up to a week and in the freezer for three months.

Fall cornfield with sign for Big Stone County Road 25

Local Pickup

Save big on your garlic with local pickup! Call 612-581-4360 to place your order and arrange for pickup.

Black and white Big Stone Garlic logo

Terms of Service

Figure on large tractor between a barn and hay shed

Contact Us

Big Stone Garlic
39224 600 Ave.
Correll, MN 56227
612-581-4360
info@bigstonegarlic.com

bottom of page