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Roasted Garlic

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 Time: 5 mins
Cook Time: 45 mins


One or more heads of garlic Olive oil


Preheat the oven to 400F. Peel the loose and papery surface of garlic, but leave some of the inner parts and keep all the cloves intact. Trim about an ¼ inch off the top of garlic. Drizzle about one tablespoon of olive oil on top of each of garlic. Let the oil penetrate down to the cloves. Wrap the garlic in foil, and bake for 40-45 minutes or until the center of garlic is soft. Let the roasted garlic rest in the foil and cool at room temperature for 5 minutes. To 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.
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*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.