Roasted Garlic

Roasted Garlic

Holding the head of garlic on its side, cut the top 1-2 inches off the top of the bulb to expose the cloves. Place the head in the center of a square of foil. Drizzle with olive oil and season with salt.

Keep the heads in the Foil and in a Ziploc bag in the refrigerator for 4 to 5 days. Re-warm or bring back to room temperature before serving.


  • 4-5 whole heads of garlic
  • olive oil
  • fine sea salt

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Recipe by Susie Fishbein