Roasted Garlic Recipe – Kiss My Ruby Red Lips Quickly

by Sherry Riter in Cooking  ,Food,Jam - Jelly - Butter,Recipe,Vegetable

Garlic is my favorite ingredient in a recipe, so when it becomes THE dish, it can’t get any better. I love the taste, smell, appearance, feel and health benefits of garlic. This is a super and I stress SUPER easy recipe. It is also a very visual recipe because a garlic bulb looks so different with it’s odd shape and thin skin.

Let me show you…

Roasted Garlic

Start with plenty of time and fresh garlic bulbs.


Make sure that all the bulbs are mold, bug, and hole free.

Aren’t they beautiful?

Don’t they remind you a little of the center of a sunflower?

The time consuming part is peeling off most of the layers while keeping the cloves of the garlic intact. Take your time or you will pull the cloves apart. The key is to remove as much of the outer skin as possible without separating any of the cloves.

You don’t have patience?

Then this is a great recipe for perfecting your virtues (wink)

You don’t have to pull off ever little piece of the skin. After the garlic is cooked, the extra skin will pop right off effortlessly.

My mouth is already salivating.

I never have to worry about vampires wanting to bite me.

Cut the top off to reveal the cloves inside.

If you look closely at this bulb, inside each hole is “green”

This bulb was starting to grow leaves!

I cooked it and it tasted the same as the rest.

I probably have a garlic plant growing in my leg now.

Not really! (rolling my eyes)

All the rest of the bulbs had empty holds in the center of the cloves.

Put all the peeled bulbs in a muffin baking pan and drizzle them with olive oil.

Pick up the bulb and roll it around in the oil that gathered in the bottom of the muffin cup.

Make sure that the entire bulb is fully coated and the holes are filled with olive oil.

This is another recipe that is also great for softening your hands!

It goes great with the Massaged Potatoes.

After all the bulbs are coated, cover each with a piece of aluminum foil like a little hat.

Bake and anxiously await the timer to ring.

Ahhh, tender cloves.

After roasting the garlic, the flavor isn’t so strong. Actually, it is a little sweet.

The cloves can easily be removed with a fork from the remaining skin.

The cloves can come out in one piece leaving the hollow skin behind.

You can also press the bottom of the clove and squirt it out of the skin.

Mash it into green beans, on a sandwich, by itself or on a piece of toasted and buttered french bread.

Hot, crunchy, buttered french bread with hot, roasted garlic.

Drooling yet?

More please.

Dripping butter.

Do you want a bite?

There’s only one drawback…

Garlic is known for causing bad breath (officially called halitosis) and causes sweat to smell worse. Is it really possible to have stinkier sweat? Maybe for you, but I don’t sweat. I know, go ahead and be jealous. Anyway, a gas called allyl methyl sulfide (AMS) is absorbed into the blood during the digestion of garlic. This stinky gas then floats on to the lungs and ultimately to the mouth giving the person bad breath. On it’s blood highway, the AMS gas also migrates to the skin and out the pores. Soap doesn’t really rid the skin of the smell, but drinking milk while eating the garlic has been shown to neutralize the stench.

Since I have a large plate of roasted garlic on my plate and I don’t like drinking milk, my advice is to kiss my ruby red lips quickly because you’re not going to want to after I consume this delicious meal.

Roasted Garlic


12 garlic bulbs
1/2-1 cup Extra Virgin Olive Oil


Preheat oven to 400 degrees Fahrenheit.

Peel outer skin from garlic being sure to keep cloves intact. Put all the peeled bulbs in a muffin baking pan and drizzle with olive oil being sure to completely coat all sides. Cover each bulb with a piece of aluminum foil like a little hat.

Bake on center rack in the center of the oven for 35-45 minutes or until soft.

Serve hot mixed into a dish, on bread or eaten alone.

Now do you want a bite?

The Redhead Riter

This post was written by...

Sherry Riter is also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 6 comments… read them below or add one }

1 TJ May 5, 2011 at 4:52 am




2 The Redhead Riter May 5, 2011 at 5:43 am


Even though I knew you would say that, I still laughed at your comment.


3 Leah @ Beyer Beware May 5, 2011 at 7:52 pm

So simple, yet I never make roasted garlic. You have inspired me now!


4 The Redhead Riter May 5, 2011 at 10:33 pm


I'm glad you found it inspiring. I think garlic is totally under-rated because of it's one small detractor. The flavor is phenomenal regardless of what my mother thinks. LOL


5 Katherines Corner May 21, 2011 at 12:33 pm

I love roasted garlic on toast or added to a yummy recipe. But…it's doesn't love me, giggle.I always enjoy my visits to your lovely blog.I hope you'll stop by Katherines Corner. The new giveaway is up! Smooch!


6 Ann On and On... July 21, 2011 at 1:36 pm

I am completely inspired! Off to get me some garlic… 🙂


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