Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Roasted Garlic

Roasted Garlic

This is an essential recipe! Slather it on bread. Stir it in soups. Toss with your vegetables... the list goes on. Never let your garlic go to waste. Roast the whole head!

  • Yield: Enough for 1 pizza


  • 3 to 4 heads garlic, upper quarter removed
  • 4 teaspoons olive oil
  • Kosher salt
  • Freshly ground black pepper


  • Preheat the oven to 350 degrees F.
  • Place the garlic, cut side up, on a large sheet of foil and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper. Fold the ends of the foil together to form a pouch. Place on a baking sheet and bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head by gently squeezing. Continue to squeeze each head of garlic to expel any cloves and remainig paste. Set aside until needed or store covered in the refrigerator for up to two weeks.