Roasted garlic

Everywhere I go, I see roasted garlic this, and roasted garlic that. The thing is, roasting garlic not only completely changes the taste of garlic, giving it it's own distinctive taste, completely separate from non roasted garlic, it also dramatically reduce the typical side-effects (if you know what I mean) and makes it easier to digest. However, I had never tried it at home, like it was some kind of complicated thing. Turns out, it's just as the name suggests, roasted garlic.


  • 1 or more bulbs of garlic.
  • Olive oil.


  • Remove outer paper layers.
  • Cut top of whole bulb to expose a bit of garlic. 
  • Drizzle with olive oil. 
  • Wrap in aluminium paper. 
  • Bake at 400F for 30-35 minutes.