- 1 head garlic
- 1 tsp olive oil
- Salt
- Black pepper
- Small bunch fresh thyme, rosemary, oregano or sage (optional)
Peel most of the papery skin from the head of garlic, and cut off the top, exposing the garlic inside each clove. Place inside a foil-lined dish. Drizzle with olive oil, and sprinkle with salt and pepper. If you have some woody herbs to hand (e.g. thyme, oregano, rosemary, sage), adding a few sprigs underneath the garlic can add extra flavour.
Fold the foil up around the garlic, and scrunch or fold it tightly to seal.
Roast at 190°C (Gas Mark 5 / 375°F). After about 30 minutes in the oven, check the garlic every 10 minutes or so, and take it out when it's cooked to your liking. I find about 45 minutes is perfect.
When the roasted garlic is cool enough to handle, squeeze each clove out of its skin. You can serve the cloves whole, or mash them thoroughly to make a roasted garlic paste.
Nutrition Facts
How to make roasted garlic
Amount Per Serving (0.5 head)
Calories 38
Calories from Fat 22
% Daily Value*
Fat 2.4g4%
Saturated Fat 0.3g2%
Cholesterol 0mg0%
Sodium 80mg3%
Potassium 49mg1%
Carbohydrates 4g1%
Fiber 0.3g1%
Sugar 0.1g0%
Protein 0.8g2%
Calcium 22mg2%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.