How to Make Whole Roasted Garlic // Traditional or Oil-free | Mary's Test Kitchen

Cut about a quarter inch or half a centimeter off the top of the garlic bulbs.

Save the top parts for another time.

For the classic version, place the bulbs with the cut side up in a baking dish.

Drop a teaspoon of canola oil on top of each bulb, ensuring each clove gets some oil.

Sprinkle salt on top to enhance flavor.

Cover with another piece of parchment and seal the top with aluminum foil.

Preheat the oven to 425°F (220°C).

Roast in the oven for one hour.

Remove from the oven and let cool for about 30 minutes until the bulbs are cool enough to handle.

Squeeze the soft, buttery cloves out of their skins.

For the oil-free method, place the bulbs with the cut sides down in the oven.

Roast at a lower temperature for about half the time (exact timing not specified).

Spoon out the cloves, which may not squeeze out as easily without oil.

Add salt to taste after roasting if desired.

Cooking Techniques

Equipment Needed

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