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Roasted Garlic

  • Yield: About 1 cup


  • 6 large heads garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • Preheat the oven to 400ºF.
  • Cut each head of the garlic crosswise in half. Toss the garlic heads with the olive oil, salt, and pepper in a bowl. Turn out the garlic heads onto the center of a sheet of aluminum foil. Bring the ends of the foil together to make a small bag or pouch. Roast for 1 hour, or until the garlic is tender.
  • Remove the bag from the oven and open it up a bit. Return to the oven for about 10 minutes more. Remove the flesh by squeezing each half clove with your thumb and index finger.
  • Use immediately or refrigerate in a little olive oil in an airtight container for 2 to 3 days.

Recipe Details