Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Roasted Garlic

Roasted Garlic

Appetizer, Dinner, Spread & Dips, techniqueTove Balle-PedersenComment
Roasted Garlic

Roasted Garlic

If you have followed my blog, you might have discovered that I really really like garlic. My life would not be complete without my loved ones, red wine, garlic, bread, cheese and maybe even bacon. 

Roasted garlic is addictive, it's a healthy kind of crack cocaine. You should be aiming for a lighter color on the garlic, because the dark caramelized garlic is bitter, but my phone rang just as they were perfect, and the 2 minutes later they were caramelized. I squeezed the soft sweet garlic out of the bulb, and cut of the brown parts. And ohh what a taste. Just spread the soft garlic on a piece of toasted bread or crostini. If served with a great glass of wine, you might hear the angels sing.


  • 5-6 garlic bulbs
  • 5-6 teaspoons olive oil


Preheat oven to 375℉ (190℃). Cut off the top quarter of the garlic bulb to just reveal the single cloves. Lightly rub each bulb, so you only leave 1 layer "paper" round the garlic. Pour about a teaspoon of olive oil on top of each garlic bulb and let it sit to soak for about 10 minutes.

Place the garlic bulbs in a baking dish. Cover the garlics with foil and roast them for 30-45 minutes, or until light-golden brown, and the garlic is soft and spreadable. Let the garlic cool for a few minutes, so you can handle them. Squeeze from the bottom of the garlic head to release sweet soft baked garlic.