Author: Justyna

Prep time:  2 mins

Cook time:  40 mins

Total time:  42 mins

Roasted garlic head is simple to prepare, tastes great, even on its own with only a touch of salt, or as a cooking ingredient. Adding roasted garlic to stews or mashed potato offers lots of subtle flavour and no pungency, which the raw garlic is known by.


  • 1 garlic head
  • 1 teaspoon of extra virgin olive oil


  1. Preheat the oven to 180C (350F).
  2. Peel most of the outer garlic head wrappers and trim ¼ inch off the top of the garlic head.
  3. Place the garlic head (or heads) on a piece of aluminium foil big, enough to wrap it around the heads.
  4. Drizzle 1 teaspoon of extra virgin olive oil over the exposed tops of the cloves and allow the olive oil to run down to the inner parts of the garlic head.
  5. Wrap the garlic head in the aluminium foil and place it on the baking tray, in the oven (trimmed top up).
  6. Bake for 40 minutes.


For deeper colour and flavour extend the roasting time to 50-60 minutes. Store any leftover roasted garlic refrigerated for up to 1 week or freeze for up to 6-7 weeks.

Recipe Source: