Grill-Roasted Garlic

Photo: James Baigrie

Start with very firm garlic heads that don't yield to pressure.

Yield: Makes 8 to 10 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 43mg
  • Calories: 76
  • Calories from fat: 1%
  • Carbohydrate: 8g
  • Cholesterol: 0mg
  • Fat: 5g
  • Fiber: 1g
  • Iron: 0mg
  • Protein: 2mg
  • Saturated fat: 1g
  • Sodium: 4mg

Ingredients

  • 6 heads of garlic
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper

Preparation

  1. Cut 1/2 inch from the top of each head of garlic, exposing the cloves. Soak the heads in a bowl of cold water for 30 minutes to 1 hour.
  2. Preheat a gas grill to high; adjust the heat to low after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Arrange the garlic heads cut-side up around the perimeter of the grill. Place them to avoid any direct flame, then brush them with the oil. Cook, with the grill covered, for 1 1/2 to 2 hours or until the cloves are very soft. (If using charcoal, add 8 to 10 briquettes after 1 hour to maintain the heat.) Sprinkle with the salt and pepper. To serve, squeeze the garlic from the cloves onto crusty bread and spread.
  3. Rainy-Day Method: Place the prepared garlic heads in a covered baking dish and roast in a 325° F oven 1 1/2 to 2 hours or until soft. Sprinkle with salt and pepper.
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