How to Roast Garlic

Today kick’s off Hubby’s birthday month! The crazy thing is that he’s not a big birthday person. But I am. I would celebrate my birthday the entire month of June if he let me. Usually I’m lucky to get just the one weekend of my birthday dedicated to me. But that’s ok. I like making a big deal out of other people’s birthdays almost as much as my own.

So this month, I’m going to feature some of Hubby’s favorite foods. Or foods containing his favorite foods.

It’s pretty easy to predict if Hubby is going to like something. For one, he’s not a picky eater at all, so really, there are very few things he won’t like. I don’t think there’s anything he absolutely won’t eat. He claims to not like peanut butter in desserts, but he still eats them… I’ve been told that as a boy, he often requested liver and onions for dinner. I can tell you one thing. If you serve something with one of these foods, he’s going to love it:

  • lobster
  • caramel
  • coffee
  • creme brulee
  • garlic
  • bacon
  • blueberries

So to kick things off today, I’m going to show you how to roast garlic. It’s quite simple and roasted garlic is so sweet and fragrant, it’s worth the small amount of effort that it requires. Hubby would bathe in this stuff if I let him. Instead, I let him smear it on bread by the spoonful.

One Year Ago: Oven Roasted Chickpeas
Two Years Ago: Chocolate Overdose Cake

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How to Roast Garlic

1 head roasted garlic

Yield: 1 head roasted garlic

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes


1 head garlic
1 Tbsp olive oil
salt and pepper


Preheat oven to 400 degrees. Cut the top of the garlic head off to expose a portion of each of the cloves.

Place the head of garlic on a small piece of aluminum foil. Cup the foil in your hand to create a small foil bowl that holds the garlic.

Drizzle olive oil on top of exposed garlic cloves. Sprinkle with salt and pepper.

Finish wrapping the garlic with the foil to seal it into the foil. Place foil wrapped garlic on a rimmed cookie sheet.

Bake for 45 minutes and allow to cool. Cloves can be squeezed out of the head of garlic.

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6 Responses to “Garlic Naan”

  1. #
    Fun and Fearless in Beantown — September 26, 2010 at 1:11 pm

    I would never think to make naan at home but after KAF, I think I’d do it! This looks great.

  2. #
    Kate — September 26, 2010 at 4:01 pm

    Mmmm, garlic. I made homemade naan this summer and it was glorious. Homemade bread just cannot be beat.

  3. #
    theblogisthenewblack — September 26, 2010 at 9:58 pm

    I’ve never made naan, but I ight have to!

  4. #
    Eliana — September 27, 2010 at 2:46 am

    Glad you converted because there is nothing better than garlic in my opinion. It looks like it works perfectly in this naan 🙂

  5. #
    Cornelius the Pig — September 28, 2010 at 4:15 pm

    we’ve never made naan before, but this recipe looks so good i think we’re going to have to try it!

  6. #
    Elizabeth — September 30, 2010 at 8:54 pm

    I love garlic and I’m sure it was great in naan – it looks delicious!

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