Roasted garlic


There are times when I go totally berserk in this place. I talk for hours at end. But luckily, there are days when I don’t say much. Those are fewer in number, but they definitely exist.

And this is one of your lucky days.

No lecture from me. No long stories. No incidents. Nothing to share.

I have an amazing capacity to elaborate the “nothingness” for four pages.

But no…not today. Today is just for roasted garlic.

Scroll down for the pictorial and the recipe (if you can call it that!).


Recipe source : too many from the net


  • garlic bulbs or peeled pods
  • salt and pepper
  • olive oil
  • aluminum foil for making a bag


  1. Rub off the excess whitish papery layers of skin from the garlic.
  2. Cut the garlic bulb into This way, you just need to squeeze a bit (like a lemon) to take the pods out once roasted.
  3. If you are using pods, then peel those. Else it might be difficult to take it out of the skin.


Sprinkle some oil, salt and pepper on the garlic.


Same for the pods.


Make a bag out of the aluminium foil. It should enclose the garlic fully. Bake in a preheated oven at 400 F/ 200 C  for about 30-35 minutes until garlic feels soft when pressed.

I roasted these along with something else as it hardly takes up space.


  • With the right amount of salt and pepper, it is a good spread on a toast.
  • Any place where garlic is used. I used these in some soups.
  • Many spreads/dips can be prepared using this (yet to try that though!)



16 thoughts on “Roasted garlic

  1. Love love LOVE roasted garlic. It becomes so sweet & tasty after roasting. I mixed some of it with mayo and used it as spread for sandwiches. Also you can freeze the leftovers for later use.


  2. its ok sometimes not to have a story :-)) the pictorial would come handy when I look for raosted garlic as topping for my soups – something that my family absolutely adores :-))


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