November – Roasted Garlic

November – Roasted Garlic

Roasted Garlic


2-6 whole heads of garlic

Odelay Extra Virgin Olive Oil

1 sprig fresh rosemary

kosher salt

freshly ground black pepper



Preheat the oven to 400 degrees.

Cut 1/2″ off the top of each garlic bulb to expose the ends of individual cloves, leaving the bulb whole. Place bulbs, cut end up, in a muffin tin or double layers of foil. Drizzle bulbs with Odelay Extra Virgin Olive Oil, sprinkle with salt and pepper, and lay a the rosemary sprig on top. Cover with foil to loosely enclose.

Roast 35-40 minutes or until garlic feels soft when squeezed. Let cool. Remove garlic cloves by squeezing the bottom of the bulb.