- 4 heads of garlic
- 2 Tablespoons olive oil
Preheat oven to 400°F.
Peel outer layer of garlic skin, leaving individual cloves in skin.
Place garlic heads in roasting pan, and drizzle lightly with olive oil.
Wrap individual heads in aluminum foil and bake for 30 minutes.
Remove from oven and let cool for ten minutes.
Remove individual cloves of garlic from heads with a fork.
Calories Per Serving134
Folate equivalent (total)2µgN/A
Have a question about the nutrition data? Let us know.
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Years ago a friend of mine showed me how to roast garlic whole and eat the warm, toasty cloves right out of the head. How wonderfully simple! And perfect for garlic lovers.
Roasting garlic changes the chemical makeup of the garlic so that it's easier to digest. You can eat a lot more garlic if it is completely cooked, with fewer side effects than you would get from eating raw garlic. (If you're into chemistry, you can read more about this process in the Wikipedia.)
Eat the caramelized roasted cloves directly out of the heads, or add them to pasta dishes, mash them up and spread them over toast, or mix them with sour cream for a dip.
If you are sensitive to raw garlic, you may find that you can much more easily eat roasted garlic.
- 1 pound garlic (6 to 8 heads, depending upon size)
- Kosher salt and freshly ground pepper
- 1 tablespoon fresh thyme leaves
- 1/2 cup extra-virgin olive oil
Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container. (Garlic will keep, refrigerated, up to 2 weeks.)
Basic Roasted Potatoes
Sometimes simple is best and these basic roasted potatoes are a great example. The potatoes are a snap to prepare and they taste amazing with or without the garlic. It's a versatile side dish that can be served along with steak, chicken, or fish. There's no boiling required for this recipe, which means there are fewer dirty dishes to clean.
Prepare the potatoes scrubbed and unpeeled or peel them if that's your preference. Green skin can be bitter, so it should be peeled away, and make sure to remove any sprouts or damaged skin.
Any variety of potato works in this recipe, but we prefer low-starch potatoes. Round white, red potatoes, Yukon Gold, or small new potatoes are excellent choices. Starchy potatoes, such as Russets or baking potatoes, are fine if that is what you have on hand—the texture isn't as creamy, but they crisp nicely.
Serve roasted potatoes as a dinner side dish or add them to a breakfast or brunch menu. The potatoes may be reheated as well, so feel free to make a double batch. Refrigerate leftover potatoes for up to 3 days. To reheat, spread them out on a baking sheet and roast at 400 F for about 12 to 15 minutes.
The Basics: Roasted Garlic
One of the world's most sublimely simple pleasures is roasted garlic. There's something so wonderful about the soft spreadable cloves that are sweet and slightly caramelized. I can't help but pop them out of the paper and into my mouth or slather them on French bread.
Roasted garlic is also a great flavor enhancer for all sorts of dishes from salad dressings to pasta sauces. Anytime I need a last minute appetizer, I'll roast a couple of heads of garlic, then throw them on a plate next to some bread, cheese, and olives. It totally fools people into thinking you've made something special. But really, the technique is so easy!
Watch this video to learn how to roast garlic, a culinary basic you'll use over and over again. Then, keep reading for the recipe.
Meatloaf with Roasted Garlic Potatoes
Ordinary meatloaf becomes extraordinary when it's made with picante instead of tomato sauce. Served with roasted garlic potatoes, this dish is irresistible.
- 1 cup Pace® Picante Sauce
- 1 1/2 pounds ground beef
- 1 cup fresh bread crumbs
- 1 egg, beaten
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic, minced or 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 4 medium potato (about 1 1/4 pounds), each cut into 8 wedges
- 1/8 teaspoon paprika
Thoroughly mix 1/2 cup picante sauce, beef, bread crumbs, egg, parsley, Worcestershire and half the garlic in a large bowl. Shape the beef mixture firmly into an 8 x 4-inch loaf in a baking pan.
Stir the oil and remaining garlic in a large bowl. Toss the potatoes with the oil mixture until they're evenly coated. Sprinkle the potatoes with the paprika. Arrange the potatoes in the baking pan around the meatloaf.
Bake at 350°F. for 1 hour or until meatloaf is cooked through. Pour the remaining picante sauce over the meatloaf before serving.
I've been making this meatloaf for 4 years. My family loves it, even the picky toddlers. I don't always measure the ingredients, but it always comes out stellar. I also mix up the side of potatoes too, this time I'm using the prepackaged round roasting potatoes with rosemary sprigs I got from Safeway. I'll put them in a seperate dish in the oven at the same time, it still works and is delicious. I make sure to keep the ingredients needed in stock in the pantry at all times, so I'm never without the option to whip up a yummy meal.
This recipe was very easy and tasty, however I did use the pace salsa instead,(couldn't find the picante sauce) but it still came out delicious and my family loved it. I did add chopped onions and peppers to it. The potatoes were very good also. Definitely a quick one dish and tasty meal to make.
This was definitely not the tastiest meatloaf I have made, but the flavor was good and new and it was nice not to have to chop anything. My oven usually cooks quickly, but I had to extend the cooking time on this one. Didn't care for the potatoes.
this was by far the easiest meatloaf receipe to make. No chopping, dicing, etc. Just mix the meat with the ingredients and bake. It was very good. The baking time stated one hour and I cooked it a couple of minutes over that. But if making this, stick to the one hour guideline. The potatoes were good too.
This was awesome and easy and what a great one dish meal! I actually used the Pace salsa instead, that's what I had in the cupboard. I followed some of the suggestions above and added celery and onions, plus I threw in some carrots and green pepper. I love one dish meals that have all the meat and veggies when I'm tired from work and need to get dinner on the table fast. I mixed the salsa into the meatloaf and topped with plain tomato sauce. So tasty, this one is definitely added to the recipe box.
In general I usually cook roasted garlic in a 375-400°F oven, but happily you can make roasted garlic at any temperature ranging from about 275°F to 425°F, you just need to adjust the timing.
The following are the basic directions, but the most important thing to know is this: if you like roasted garlic, and want to use it in more of your dishes, then whenever you turn the oven, that’s an opportunity to make a head or two of this with about 2 minutes of hands on time.
You can do as many of these as you want, at the same time. Slice the top off each head of garlic so that the top of the cloves are exposed.
Place each head on a square of aluminum foil, drizzle with olive oil, sprinkle with salt, and wrap up the cloves very well in the foil.
Bake for about 45 minutes until the garlic is very soft.
When cool enough to handle, squeeze out the roasted garlic from the papery wrapper, pressing up from the bottom to pop it out.
Roasted Garlic Puree Recipe
Even if you are not a fan of garlic, you may be surprised how much you like roasted garlic and roasted garlic puree. The roasting process takes some of the bite out of garlic giving it a mellow, milder flavor that’s great for adding to other dishes or just spreading on a piece of French bread.
How to Use Roasted Garlic Puree
Besides spreading on bread and eating, try adding some garlic puree to your mashed potatoes, replace in recipes calling for garlic, add some to Mayonnaise to spread on sandwiches or add to pasta dishes.
There are so many ways to use it, I like to make some whenever I have to roast something in the oven so I have it on hand for the rest of the week.
Two Methods of Roasting Garlic
There are basically two ways I’ve seen garlic being roasted for making a garlic puree. One is roasting whole heads of garlic and the other of separating the cloves from the head and roasting that way.
Personally, I like the first way better because I think it’s less fuss. I’ll describe both ways in the recipe.
What To Serve With Roasted Artichokes
This roasted artichoke halves recipe is designed to be an appetizer or side dish, so pick a protein main and you’ve got a full meal. Here are a few low carb dinner ideas to get you started:
- – These delicious pork chops are great with a bright side like roasted whole artichokes. – The best recipe for white fish! The lemon flavors go well with this roasted artichoke recipe. – On the hunt for an easy, yet delicious chicken dinner? This one is a family favorite. – Crab cakes and baked artichokes make a perfect date night dinner at home. Way better than a restaurant and much more affordable. – Grab my perfect oven roasted steak marinade and cooking method – its fool-proof!
Green garlic and scapes risotto
If you live in a green-garlic and scape-less society you can use a bulb of normal garlic and a leek instead of the scapes (stems).
1 tbsp olive oil
1 shallot, finely chopped
4 rashers pancetta, thinly sliced
1 bulb of new, young garlic, cloves peeled and halved lengthways
100g arborio rice
500ml chicken stock
Half a head of romaine lettuce, chopped
1 bunch garlic scapes (or 1 leek), finely chopped
Juice of ½ a lime
75g frozen green peas
4 tbsp parmesan, grated
1 In a saucepan melt two-thirds of the butter with the olive oil. Add the shallot, pancetta and green garlic cloves. Cook for about 5 minutes without allowing them to colour.
2 Add the rice and stir thoroughly for a minute or so. Now add the warm stock, a ladleful at a time, stirring in between and allowing a few minutes for the rice to cook before adding the next ladleful. After about 10 minutes add the chopped lettuce and stir.
3 Once the lettuce has wilted, add the chopped scapes or leek.
4 Add the lime juice and stir in the peas. Check the rice and add a little more water if needed. Cook for a few minutes more, stirring continuously, until the peas are hot and the rice is tender.
5 Add the cheese and the remaining knob of butter and serve immediately.