• The Feeder

Roasted Garlic

by Paige Okun

Roasting whole heads of garlic is easy, economical, and most importantly delicious. The roasted cloves make a great addition to salad dressings, as a rub on simple chicken breasts, tossed into hot pasta along with their oil for a quick sauce, or mixed with a little Greek-style yogurt for a quick veggie dip. Swap out your normal olive oil for the garlic flavoured oil in dressings and sauces, or drizzle on steamed veggies. Once you start keeping these around, you will find so many uses!

To Make

Preheat oven to 190C. Cut the very tops off 3-4 whole heads of garlic. Place the head on a small piece of aluminium foil and place foil and garlic inside a shallow pan with sides. Drizzle the head with about 3 tablespoons of good quality olive oil. Seal the foil packet up.


Repeat for remaining heads. Roast in the oven for about 45 minutes to 1 hour, depending on size of garlic head. Open the foil and peek inside one packet. They are ready when the top of the cloves starts to brown and they begin to pop out of their skin (above). Remove from oven. Cool.


Pop cloves out of the skins and place whole cloves in a glass jar (right). Pour roasting oil over the cloves. Top up the olive oil to cover the cloves. Store in the fridge. As you use the oil and garlic, just top up the oil to keep any remaining cloves covered, you don’t want them to dry out.

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