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  • Roasted Bulb Of Garlic
  • Roasted Bulb Of Garlic
  • Roasted Bulb Of Garlic
  • Roasted Bulb Of Garlic
  • Roasted Bulb Of Garlic
  • Roasted Bulb Of Garlic

Roasted Bulb Of Garlic

Food | April 22, 2015 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
  • 48 Minutes
  • 1
  • Easy

Roasted Garlic Bulb – There’s nothing quite like it!

This post is one half recipe, one half lesson on an essential ingredient. The four items used in this recipe are readily available and the end result is quite simply, heavenly.

Something magical happens when we take a head of garlic, ripe in its robust and pungent flavours, and expose it to heat. The garlic slowly caramelizes as it roasts and then softens. I love the aromas the process creates and the mellow, nutty flavour of the cooked and cooled roasted garlic bulb is both unique and addictive.

We’ve used roasted garlic bulb in our Roasted Garlic Hummus and in our tangy Baba Ghanoush recipes but I promise to dream up more uses for it in some forthcoming recipes too – yes, it’s that good!

I’d like to end this post with a request. We’d love to hear how you use your roasted bulbs of garlic in a beloved recipe. Please tell us all about it by adding your experiences in the REVIEW section of this post.

Thanks for sharing!


2 Responses to “Roasted Bulb Of Garlic”

  1. Angelina says:

    Lovely recipe for an amazing addition to many meals. I love to add roasted garlic to the butter and spread it over a warm toast, or mashed potatoes or any dip making for my boys Sunday football game. They go nuts over it!

  2. deborah says:

    I love to use Roasted Garlic for home made garlic bread. It adds an another dimension to a family fave.


Ingredients & Amounts

  • 1 head of garlic
  • 1 teaspoon vegetable oil
  • dash of kosher salt
  • sprinkle of fresh-ground pepper


  1. Preheat oven to 400°F.
  2. Trim the tips off of the cloves of one head of garlic.
  3. Place bulb onto a square of aluminum foil and drizzle oil onto exposed cloves. Season with salt and pepper.
  4. Seal up the foil tightly in a tent-like fashion and transfer into oven allowing the garlic to roast for 45 minutes.
  5. Remove from oven and allow to cool still wrapped in foil.
  6. Once cooled, unwrap and gently extract the roasted cloves of garlic either by squeezing them from the paper-like skin, or by using a knife or fork. Use in recipe as indicated.
Listen on MUSIC

Listening to great music is an essential part of every Weekend at the Cottage. For this simple recipe I played one of my favourite Handel arias from Rinaldo: Act II – “Laschia ch’io pianga” – Brewer Chamber Orchestra, Rudolph Palmer, Madeleine Tsingopoulos. Sublime, etherial, remarkable… go discover it on iTunes.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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