This post may contain affiliate links. Please read our disclosure policy.

Good morning sunshine!
Even if it’s stormy outside,
and your PlantsInTheGround have been
snowed on 2 weeks ago…
and hailed on last night…..
let’s just show a toothy grin
 and try not to cry over the money
we keep throwing away at our local nursery.
A forced toothy grin can sometimes turn into a beautiful smile.
You never know, crazier things have happened.
I have a wonderful recipe just waiting in the
wings for you lovely readers.
A wonderful recipe that includes roasted garlic.
So! Let’s chat about how to roast garlic.
It is as easy as pie!
And, it’s going to make tomorrows recipe
Just you paste that toothy grin on your face and get yourself prepared.
By tomorrow, I’m hoping my toothy grin has turned into a
vision of lovely beauty.
(hoping…just hoping!)
(if my vegetable plants are still alive it will help my smile a lot,
cross your fingers for me and my 30 tomato plants)
1. Take a sharp knife and cut the pointy tip and about 1/4 inch of the head of the garlic bulb off.
Clean off.
Leave the hairy bottom on.
“HAIRY BOTTOM”? Who writes that on a food blog! Someone who gets told all kinds of dumb bathroom jokes by her 12 year old son, that’s who.
Try not to slice your fingers off while you chuckle about the hairy bottom. Bet you’ll never cut the wrong end off again, now will ya!? See..? Your toothy grin it turning into a thing of beauty!
 I knew it would.
2. Place your garlic bulb on a sheet of tin foil and drizzle 1 teaspoon of olive oil over the top of your garlic bulb.
3. Wrap your garlic up in the tin foil like so. Doesn’t she look pretty now? All gussied up…
4. Put the pretty silvered princess on to a cookie sheet and bake in a 350 degree oven for 20-25 minutes.
There now. All golden, roasted and lovely.
5. When the garlic has cooled enough to handle, just squeeze the garlic cloves out and you are sitting pretty my friends. Pretty as a picture.
6. Store roasted garlic in a Ziploc bag in the refrigerator for up to a week.

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *


  1. Your post made my day!!! Hairy bottom (HE! HE! HE!)I'll prayer for your 30 tomato plants, my poor garden got hailed on yesterday! Thanks for the tutorial, I never knew how to roast garlic. I'm going to give it a try!

  2. Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on “Add your site”

    Best regards,


  3. Hi Jamie, this is a wonderful tutorial with great photos. I love roasted garlic on crusty bread. MMM

  4. I love tutorials! This was great. I would like to see a tutorial about chopping things like cilantro or herbs. It never seems to work for me so I think I am doing something wrong. Think you may be able to do something like that one day?

    1. Sf3 conhecia os chedcharos tramsnontanos. Estes com cara de tremoe7o eram-me desconhecidos. Reparei em duas coisas pouco ortodoxas na preparae7e3o. A cozedura dos chedcharos com alhos com casca (pormenor aparentemente irrelevante) e a auseancia dos ditos no azeite da assadura (aqui, aparentemente a falta parece ser importante).

  5. Yeah! Now I know what to do with all that lovely garlic that I get in my biweekly produce group. I tried it tonight and served some with an Italian bread and mixed the rest into leftover mashed potatoes. They were both wonderful. I never realized how much I didn't know about cooking until I started reading your blog!

  6. The Crispy Cheddar Baked Chicken brought me to your blog! I’ve stumbled onto several recipes from there. You make everything so easy! I cant wait to start trying some of these out! Thank you!