Whole Roasted Garlic




4 heads garlic
2 to 3 cups water or
chicken stock or
3 up the side of the heads)
2 tbsp. olive oil or
chicken stock or
vegetable stock (if you wish to make this healthier)
1 sprig fresh thyme, for placing on top of garlic heads (optional)
French bread (for serving)


Preheat oven to 325°F. Cut top third off garlic heads. Place cloves in 8x8 baking dish and add stock or water up to 1/3 up the sides of the heads. Drizzle 2 tbsp. olive oil or stock or water over heads. Put thyme on top of each head. Cover with aluminum foil and bake till garlic is tender and soft, around an hour. Serve hot or at room temperature.

Author's Comments

Adapted from the Joy of Cooking. I love roasted garlic and this recipe uses chicken or vegetable stock as options for roasting it (this way, you don't have to ingest all that oil). Use French bread (for serving)...but I like to eat this plain. I have also used this on top of pizza with white sauce. You can also serve with olives and goat cheese or other soft white cheese...perfect for entertaining. YUM!

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