new hope surgical

1950 N. Harlem Ave
Elmwood Park, IL

Monday - Friday
9:00 AM - 5:00 PM

Roasted Garlic


October 30, 2015

Easy to make roasted garlic that only requires two main ingredients. Garlic paste can last for three days if stored properly the refrigerator or up to a month in the freezer.

  • Prep: 5 mins
  • Cook: 45 mins


One or more heads of garlic

Olive oil


1Preheat the oven to 400F.

2Peel the loose and papery surface of garlic, but leave some of the inner parts and keep all the cloves intact.

3Trim about an ¼ inch off the top of garlic.

4Drizzle about one tablespoon of olive oil on top of each of garlic. Let the oil penetrate down to the cloves.

5Wrap the garlic in foil, and bake for 40-45 minutes or until the center of garlic is soft.

6Let the roasted garlic rest in the foil and cool at room temperature for 5 minutes.

7To get the garlic paste, press the bottom part of clove to push it out of the thin papery skin, or use a small fork to pull the roasted garlic from its skin.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.