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Roasted Garlic

  • Yield: A generous 3/4 cup


  • 3/4 pound garlic (about 5 large heads)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  • Preheat oven to 325 degrees.
  • Cut the top quarter from each head of garlic and place cut side up onto one side of a piece of aluminum foil cut to measure approximately 12 by 8 inches. Drizzle oil lightly over garlic and sprinkle with salt and pepper. Fold other side of foil over and seal on all sides to form an airtight pouch. Transfer to a baking sheet and place in oven. Roast until cloves are soft and golden brown, about 1 hour.
  • Remove from oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the soft cloves into a bowl. Stir garlic with a rubber spatula to blend thoroughly.
  • Cook's Note: Roasted garlic can be refrigerated in an airtight container until needed, up to 2 weeks.