Balsamic Herb Roasted Garlic

garlic 10.jpg

There are so many different ways to use roasted garlic. My favorite is to take it alone and make a little dip out of it on it's own, but there are so many other ways like pasta, add it to hummus, or add it to mashed potatoes, which actually looks really good right now. I mean they all do, but I only feel an overwhelming need for mashed potatoes. I used it to make soup a few days ago. Apparently you can use it for health reasons too. I haven't done this yet, but I fully intend to. 

Whatever you need it for, it's super simple to make, and you can customize it so many ways. I added in balsamic, basil, and cilantro. I also use vegetable oil instead of olive oil. Olive oil tastes better but I've found it's easier to roast things with vegetable oil. I'm not sure if there's a solid reason for this, but that's been my experience. That being said you can use butter, olive oil, coconut oil, sesame seed oil, or whatever kind of oil you have around. 

Here's what you'll need:

  • 1 clove of garlic
  • 2-3 leaves of basil
  • 2-3 springs of cilantro
  • 1/2 tablespoon of balsamic
  • Enough oil to coat the whole inside of the garlic - I didn't measure. You don't want the oil to pool around the garlic but you do want it to saturate.
  • Salt and pepper - liberally
  • Parchment paper
  • a small tie, twine, yarn, or in this case, paper packaging ribbon. 


  • Set over to 400°
  • Cut a square piece of parchment paper large enough to wrap your garlic in. 
  • Add in all wet ingredients down the center of the garlic. They should sink right in, the balsamic will change the color of the garlic once it's absorbed.
  • Liberally top with salt and pepper. 
  • Add in herbs and tie up the parchment paper. 
  • Place on a lower rack inside an over safe dish. Move the racks around if you need to, to make sure that the paper isn't touching anything inside the oven. 
  • Bake for 35-40 minutes or until golden brown on the inside. The cloves will get very soft and spreadable when they're done. 
  • Cut off the tie and serve and it's ready to use. Keeps for 2 weeks, three weeks at the very outside, store in the fridge.