Article Submitted by: Karlyle Lim, Dietetic Intern

A couple weekends ago I volunteered with the Greater Pittsburgh Community Food Bank for the 7th Annual Red, Ripe, and Roasted Festival at Phipps Conservatory in Oakland. It was a wonderful festival highlighting tomatoes and garlic, offering food demos, children’s activities, a tomato contest, and of course all the tomato and garlic you could imagine. All afternoon, while taking a break from my volunteer duties, I was able to sample a number of different snacks: gazpacho, garlic scape pesto, fresh sun gold tomatoes, and even fried green tomatoes. However, my favorite by far was fresh roasted garlic.

Since it was that great, I wanted to share just why garlic is so much more than just great flavor. According to the National Center for Alternative and Complementary Medicine and the National Institute of Health’s MedlinePlus , supplementing the diet with garlic has been shown to be possibly effective for high blood pressure, hardening of the arteries, colon cancer, rectal cancer, stomach cancer, tick bites, and skin infections. Thanks to allicin, the chemically active component in garlic, all of these great health benefits exist.

So now with a little background, what are you waiting for? Do your body and your taste buds good, and check out just how easy it is to make some fresh roasted garlic!

Prep time: 5 minutes

Cook time: 30 minutes


  1. Preheat the oven to 400°F.
  2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife cut off ¼ to a ½ inch of the top cloves, exposing the individual cloves of garlic.
  3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
  4. Allow the garlic to cool enough so you can touch it without burning yourself. Using a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
  5. Eat as is or mash with a fork and use for cooking. Can be spread over warn French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Recipe from

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