Roasting Garlic - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

I always thought roast garlic was a fancy party trick that took the chef hours to make. I mean, cooking garlic into spreadable treat has got to be complicated. Well, I stand corrected. It's pretty darn easy.


Whole garlic cloves

Olive oil


Preheat oven to 400 F.

Take your garlic cloves and chop off the tops, leaving the individual cloves exposed. Place on parchment paper and drizzle with olive oil. Really rub the oil into the nooks and crannies of the garlic. Place some chopped rosemary on top. Pop in the oven for 35-40 minutes. You'll know it's done when you poke it with a fork, and the garlic feels soft. Serve warm or keep in fridge covered in olive oil for another day. The olive oil will infuse, so be sure to keep that around as well!

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