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A New Approach to Garlic


Roasted garlic is an excellent addition to any recipe any time of year. You can take the entire head of garlic and roast it whole, then squeeze out the soft, caramelized clove into mashed potatoes, soup, Caprese salad, bread or rolls, salad dressings or marinades, or toss with olive oil on roasted veggies. It adds a deep and unique flavor to any meal!

Ingredients:2-3 heads of Garlic1 TBS Olive Oil2 tsp Himalayan or Sea Salt

Method:Use a large kitchen knife to chop of off the tops of the head of garlic but leave the cloves intact and in the skin. Place the heads in a cast iron skillet or pan or wrap in a foil packet.Drizzle the oil onto the exposed cloves or garlic. Sprinkle with salt.

Roast at 425 degrees for about 30-45 minutes until the cloves are bubbly and a caramelized brown color. Let the cloves cool before you squeeze them out and use them in a recipe. Or if you’re a true garlic lover just eat them raw like I do!

I used one of my DiOro silicone spatulas to move the garlic around in the hot skillet and to help me remove it when it was done. I love these spatulas because they are heat-resistant up to 600 degrees and dishwasher safe. I have one in every size and I use them in my kitchen daily. You can find them here. Use my code: ALISASGARDEN for 30% off.

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