Roasted Garlic Bulb

Soft, golden, melt-in-your-mouth garlic that’s basically nature’s butter. If you’ve never roasted a whole bulb, prepare to question every life choice up to this point.

I share many ways to eat and use it at the bottom of this page.

- Preheat the oven to 400°F.
- Slice off the top of the garlic bulb just enough to expose the cloves.
- Place it on a piece of foil and drizzle olive oil all over the top.
- Sprinkle with salt and crushed red pepper flakes.
- Wrap the bulb tightly in foil and bake for 45 minutes, until soft and golden.
- Unwrap the foil and broil for 2–3 minutes to get a little char on top.
- Let it cool slightly before squeezing out the roasted cloves like warm, buttery gold.

Quick Tips

• Use fresh garlic bulbs, older ones tend to dry out and won’t get as creamy.

• Don’t rush it, that full 45-minute bake is what gives you that soft, buttery texture.

• Roast a few bulbs at once! They keep in the fridge for up to a week and go with literally everything.

• If you want extra flavor, drizzle a little honey or balsamic glaze right before serving.

• Store leftovers in olive oil in a small jar, instant garlic-infused oil for future cooking.

• Use foil or a small ramekin covered with foil to lock in the steam, it keeps the cloves moist and golden.

WAYS TO EAT & USE IT:

- Spread on toasted bread (no butter needed)
- Mix into mashed potatoes
- Stir into pasta sauce
- Blend into soups for deeper flavor
- Mash into softened butter for garlic butter
- Add to homemade dressing or vinaigrettes
- Toss with roasted veggies
- Mix into mayo or aioli
- Stir into hummus
- Eat it straight off the clove if you’re brave (and don’t have a date)