Roasted Garlic

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook
Easy to prepare, roasted garlic adds incredible bursts of flavor to recipes and makes a great spread on toast or sandwiches.
5 from 4 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Condiment
Difficulty Easy


  • 1 whole head of garlic or more


  • Preheat the oven to 400F.
  • Use a sharp knife to cut about 1⁄3 inch off the top of a whole garlic head to expose the tops of the garlic cloves. Wrap the garlic head in parchment paper or place in a small covered baking dish, cut side up, and place in the oven. If roasting more than one head of garlic, arrange them, cut side up, in a covered baking dish, or place each head in a separate well of a muffin pan and cover with an inverted cookie sheet. 
  • Bake for 35 to 45 minutes, or until the garlic cloves are soft and golden brown. 
  • Remove from the oven and uncover to let the garlic cool. When the garlic is cool to the touch, gently squeeze each clove individually over a small bowl, allowing the soft, roasted garlic to slip out of the papery skin. (If it is not very soft and golden brown, it needs to be covered or rewrapped in the parchment and baked a few minutes longer.) 
  • Enjoy the roasted garlic immediately or store it in the refrigerator in a jar or other container with a tight-fitting lid.
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