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Roasted Garlic

Scott Phillips

Servings: Yields about 2 cups.

This recipe makes enough pizza topping for eight small pizzas. If you have leftovers, use them in summer salads, pastas, and sandwiches.


  • 6 heads garlic, unpeeled
  • 2 Tbs. extra-virgin olive oil

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 15
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • Heat the oven to 350°F. Cut off the tips of the garlic heads so you can see the cloves. Brush the cut sides of the heads with olive oil and set them, cut side down, on a rimmed baking sheet. Roast until the garlic is soft when squeezed, about 30 minutes. Let cool slightly. While the heads are still warm, squeeze each one over a small bowl; the roasted cloves should slide out easily.

Make Ahead Tips

You can make roasted garlic ahead of time and refrigerate it for up to three days.


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