Roasted Garlic

Roasted Garlic

By Brian Higginson, RD, CD
Clinical Nutrition Specialist

This is one of those appetizers that people forget about and think that it takes forever to put together, when in fact, a little time in the toaster oven and it’s done. Because it does take an hour to bake, make extra for flavoring in other dishes. Serves 8 as an appetizer.


  • 2 heads garlic
  • ¼ cup chicken stock


  1. Preheat oven to 350°.
  2. Cut just the top of garlic heads to expose cloves and place in small sauce pan or ramekin. Add chicken stock to depth of about ¼ inch, cover tightly with foil. Bake for 1 hour. Let cool.
  3. Serve at room temperature with crackers or thinly sliced 100% whole wheat baguette.

Per serving: 12 calories, 1 gm protein, 2 gm carbohydrate, 0 gm fat, 0 gm sat fat, 0 gm mono fat, 0 mg cholesterol, 0 gm fiber, 12 mg sodium

THE SEASONED COOK Roasted garlic can be removed from garlic head with butter knife and spread. Always make more garlic to have extra on hand. 

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