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Side Dish

Easy roasted garlic

Here's proof you don't need a clay garlic baker to make wonderful roasted garlic. Use it to flavor oil for dipping bread, mix with pesto to use as a spread for appetizer crostini or add to mashed potatoes.

Gwen Schoen

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1 large head garlic
1/4 cup olive oil


Preheat oven to 350 degrees. Slice 1/4 inch from the top of the garlic head to expose the cloves. Leave the skin on. Stand the head on a piece of foil with the cut side up. Drizzle with oil. Wrap tightly with foil (important!) and place in a small baking dish with the cut side up. Bake 55 minutes or until the skin turns golden brown and the cloves are tender. Cool slightly, then use your fingers to squeeze the cloves from the skin.

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