How to roast garlic and stay healthy all year

Learn how to roast garlic and stay healthy in 2016. Eat raw, fried, boiled or roasted garlic to support your immune system.

“Let food be thy medicine and medicine be thy food”Hippocrates

At the end of this post you will find a reminder of how to roast garlic and a list of my favourite roasted garlic recipes I blogged about in 2015. Before you scroll down though, please read this short post – I have something very important to share with you.

My adventure with Garlic Matters started somewhere in August 2014. That was roughly when I started to intentionally eat more garlic on a regular basis and experiment with recipes and food photography.

Before August 2014, and at least twice a year, I would suffer from a minimum of 1 strapping to bed for 3 days cold or flu and then random sinus infections, coughs and runny nose inconveniences. These were often treated with antibiotics, but it would take weeks before all symptoms went away.

I still wonder whether it was my own immune system fighting the sicknesses away eventually or was it the antibiotics…

Ever since I started to cook with garlic and eat it on a more regular basis, I have been well and happy.

NOT ONE runny nose, cold, sinus infection or even a sign of feeling like I was about to go down with something and be taken out of action.

2015 made me truly believe that our bodies are equipped with the best defence system out there, which, if provided and nurtured for intentionally, is capable of defending us from more than we give it credit for.How to roast garlic and stay healthy all yearBefore you reach for antibiotics, stop and read World Health Organisation warnings against the alarmingly increasing antibiotic and antimicrobial resistance …


Based on my personal experience of uninterrupted wellbeing in 2015 and 2016 (update!!) you can also take it from me: Increased consumption of garlic strengthens our natural immune system and prevents common cold, flu and other related infections. 


Even Bon Appétit went to a great effort of listing reports and articles published over the years by health authorities and medical professionals (“Is garlic good for you or bad for you?”), which prove that consumption of garlic is indeed good for you! Read more in depth about garlic health benefits here.


If you can, try eating it raw, because this is when garlic is at the peak of its health benefitting power. Here are some good ideas:

Easy, Homemade Garlic Butter

Mom’s Cold & Flu Drink

Garlic on Toast

Garlic Mojito

Lemon and Garlic Dressing

Cucumber, Dill, Garlic Salad

Easy Garlic Dip

Pesto with Truffle Oil

Orange Juice with Minced Garlic

Wild Garlic Salad

10 min Couscous Salad with Lemon Chutney

Pomegranate and Beet Salad

But if you can’t manage to eat the raw garlic, eat it cooked, like I normally do. In fact, I am pretty sure I am the number one fan of roasted garlic! Here is how to roast garlic to perfection!

How to roast garlic

Learn how to roast garlic and stay healthy in 2016. Eat raw, fried, boiled or roasted garlic to support your immune system.

How to roast garlic and stay healthy all year
Author: 
Prep time: 
Cook time: 
Total time: 
 
Roasted garlic head is simple to prepare, tastes great, even on its own with only a touch of salt, or as a cooking ingredient. Adding roasted garlic to stews or mashed potato offers lots of subtle flavour and no pungency, which the raw garlic is known by.
Ingredients
  • 1 garlic head
  • 1 teaspoon of extra virgin olive oil
Instructions
  1. Preheat the oven to 180C (350F).
  2. Peel most of the outer garlic head wrappers and trim ¼ inch off the top of the garlic head.
  3. Place the garlic head (or heads) on a piece of aluminium foil big, enough to wrap it around the heads.
  4. Drizzle 1 teaspoon of extra virgin olive oil over the exposed tops of the cloves and allow the olive oil to run down to the inner parts of the garlic head.
  5. Wrap the garlic head in the aluminium foil and place it on the baking tray, in the oven (trimmed top up).
  6. Bake for 40 minutes.
Notes
For deeper colour and flavour extend the roasting time to 50-60 minutes. Store any leftover roasted garlic refrigerated for up to 1 week or freeze for up to 6-7 weeks.

2015 recipes I used the roasted garlic in

Roasted Garlic and Lemon Hummus

Roasted Garlic Cream Cheese

Roasted Garlic Mash Leftover Gnocchi

Garlic Mashed Potatoes

Aubergine, Mushroom & Garlic Dip

Cheese and Potato Pierogi with Roasted Garlic

Mushroom and Roasted Garlic Soup

Beef and Roasted Garlic Stew

Beet and Roasted Garlic Soup

Meatballs with Simple Ratatouille

Roasted Garlic and Olives Nibble

Plenty more delicious recipes with the use of roasted garlic are coming your way in 2016!

Stay tuned and follow Garlic Matters on Facebook, Twitter and Pinterest. You can also Follow my blog with Bloglovin or simply subscribe to my Garlic Tuesday and Garlic – Free Friday posts and never miss a recipe! The subscription form is in the right hand side sidebar.

Soft, buttery with caramel notes Roasted Garlic on crispy toast is my kind of heaven. Perfect to flavor sauces, mashed potatoes or any meat.
  1. I roast garlic the same way you recommend except I put the foil packets in a muffin tin. I buy garlic heads when they are on sale. Once roasted, I freeze them in a small ice cube tray, then transfer to a freezer bag. Great for tossing in whatever I’m making.

    • I like to buy garlic directly from farmers, any organically grown garlic works for me. Solent Wight, Purple Wight, Iberian Wight are available at this time of the year from my favourite farm in the UK, which I visited few times while in the area: http://www.thegarlicfarm.co.uk/ – they sell it online! When I am over in the US I like to buy from organic shops, which know their suppliers and their ways. When roasted, garlic mellows in flavour a lot, so the type is not so much important. What matters to me is that my garalic didn’t come from China (as most of garlic sold in supermarkets), as most imported garlic from Asia is bleached to make it look better, but the truth is that it doesn’t keep well, often has signs of mould or sprouts…plus nobody really knows what kind of chemical spraying was performed to keep it looking healthy.. Buy local. that’s my advice. You can distinguish flavours and pungency if you eat it raw, which can be tricky in larger volumes anyway! 🙂

    • Hi Mariusz, I have heard recently that some experts are starting to look into the aluminum cooking foil and trays etc. There doesn’t seem to be anything concrete out there just yet, but I will certainly stay alerted!

      You can omit the foil in this recipe and simply roast garlic in an oven-proof container or a ceramic garlic roasting dish. It will taste delicious anyway.

      Please do forward any articles about the aluminum foil though to: share at garlicmatters.com – I am definitely interested in this subject!

    • Please store it refrigerated (glass container with a lid is best – plastic might absorb the fragrance) for up to 2 weeks.

  2. To remove garlic odor from hands after usage SILVER
    U can order a silver egg for this purpose but it’s cheaper to open the silverware drawer an wash ur hands with a spoon

    • Yes, this does the job as well, provided you do it straight after handling garlic! Thanks for the great tip Ann!

  3. Garlic garlic theirs nothing like it. When cooking a roast I allways put my garlic through a garlic press.
    and then mix in some fresh herbs. Make holes in the roast and place the garlic and herbs in the holes.

    • I do that often also, especially with roasted beef and lamb! It just really takes things into gourmet hight, doesn’t it?!

    • Hi Liz, I keep mine refrigerated in an glass or air-tight container for up to 2 weeks. Frankly, I tend to use it before the 2 weeks is up.