Roasted Rosemary Garlic

This roasted garlic is cooked with rosemary and then stored in a rosemary-infused extra-virgin olive oil! Roasted garlic is sweeter and milder in taste and you can add it to just about anything!

Dairy-Free • Gluten-Free • Vegan • Vegetarian

Simple step by step instructions

Step 1. Preheat the oven to 180°C/350°F. Then, thinly slice the top of the garlic heads off so the tops of the garlic cloves are exposed. The top of the garlic head is the part that comes to a point. This step should be done carefully with a sharp knife— don’t add too much pressure, so the cloves stay intact.

Step 2. It’s time to wrap the garlic heads in foil, but if you don’t have foil, have a look at the alternatives section. Cut squares of aluminium foil that will be big enough to wrap around the garlic heads. Then, drizzle each garlic head with extra-virgin olive oil and place a piece of the rosemary twig on top. Wrap them up tightly and place them onto a baking tray.

Although this recipe calls for 6 heads of garlic, you can roast however many you’d like.

Step 3. Place the baking tray in the oven for 1 hour.

How to store the roasted garlic

Step 4. When they are done, unwrap each head of garlic and scoop out the garlic cloves using a butter knife. They will be really soft and caramelised, so try your best to keep their shape and add them to a jar as you go. Or, if you are using it immediately or blending it into a recipe, you can squeeze the cloves out by pinching the sides. Discard the skin.

Step 5. Place a few twigs of rosemary in the jar and pour extra-virgin olive oil over the garlic cloves until they are completely submerged. Seal the jar and store in the fridge for up to 2 months. Once you’ve eaten the garlic cloves, you’ll be left with delicious garlic and rosemary infused olive oil!

I use wide mouth mason jars because it’s easier to scoop out the cloves! [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]

Tip: The oil will start to solidify in the fridge, but this doesn’t alter the taste— you can still scoop the cloves out with a spoon! Or, you can bring the jar to room temperature for about an hour before you want to use the cloves— this will bring the oil back to its liquid form.

Alternatives

• Don’t have rosemary? Try fresh thyme, oregano, or sage! Or, skip adding a herb altogether.
• Don’t have extra-virgin olive oil? I prefer the taste of extra-virgin olive oil for when I’ve eaten all the garlic and I’m left with the infused oil for the base of salad dressings. Use any oil that you love, so you can enjoy it afterwards! E.g. rapeseed oil.
• Don’t have aluminium foil? Try wrapping the garlic in parchment paper parcels and tie with a string.

Recipes that call for roasted garlic

• Sweet Potato, Orange, and Ginger soup
• Pan Seared Gnocchi with Roasted Pumpkin Purée
• Creamy Cauliflower and Carrot Soup with Tarragon
• Zesty Beetroot Hummus with Dukkah

Popular Savoured Kitchen recipes

• Ginger and Soy Glazed Salmon Poke Bowl
• Sticky Tofu Poke Bowl
• Peanut Sesame Lime Noodles with Garlic Prawns
• Honey Roasted Parsnip Spelt Grain Bowl
• Vegetarian Miso Ramen