Whole Roasted Garlic Bulb (Printable version)

Sweet, caramelized garlic bulb with a mellow buttery texture, ideal for spreading or flavoring meals.

# Ingredient List:

01 - 1 whole garlic bulb

02 - 1 to 2 teaspoons olive oil

03 - Pinch of sea salt

04 - Freshly ground black pepper, optional

01 - Heat the oven to 400°F.

02 - Remove loose, papery outer layers from the garlic bulb, keeping cloves intact.

03 - Slice approximately 1/4 inch from the top of the bulb to expose garlic cloves.

04 - Place the bulb cut-side up on a sheet of aluminum foil.

05 - Drizzle olive oil over the bulb, ensuring each clove is lightly coated; sprinkle with sea salt and black pepper if desired.

06 - Wrap the bulb tightly in foil and place on a baking sheet.

07 - Bake for 35 to 45 minutes until cloves become soft, golden, and caramelized.

08 - Allow to cool briefly, then squeeze roasted garlic from each clove; serve as a spread or add to dishes.

01 -

Roasted garlic becomes impossibly creamy and sweet—it tastes nothing like raw garlic, and people are always shocked when you tell them what it is
It's the ultimate kitchen shortcut that feels like you've done something complicated, but honestly, the oven does all the work while you do something else
One bulb stretches across bread, potatoes, soups, and dips, making it the most useful thing you can make with five minutes of prep

02 -

Don't skip wrapping the bulb in foil—without it, the cloves will dry out and won't develop that creamy texture. The foil is doing the real work here by trapping steam.
The oil matters more than you'd think. A stingy hand with the olive oil results in garlic that's more baked than caramelized. Be generous, even if it feels like too much.

03 -

Use the largest, fattest garlic bulb you can find. Smaller bulbs have less to work with and roast faster, sometimes unevenly.
If you want extra garlic flavor intensity, roast the bulb without wrapping it in foil—it'll caramelize more deeply, though you need to watch it more carefully so it doesn't burn.