Roasted Garlic Spears

Roasted elephant-garlic spears have a very mild garlic flavor with a texture similar to asparagus or artichoke. Roasting them quickly in a hot oven brings out some natural sweetness in the spears.

We used just a few ingredients to highlight the flavor of the garlic spears and make them the star of the dish. They make a fantastic side dish. They are also delicious sliced thinly in a salad or chopped finely and added to a dip.

4.92 from 12 votes

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Prep Time: 4

Cook Time: 8

Total Time: 12

Servings: servings

Calories: 223kcal

Author: Pat Nyswonger

Ingredients

¾ pound fresh elephant-garlic spears
2 tablespoons avocado oil or olive oil
Kosher salt for sprinkling
½ fresh lemon cut in quarters for squeezing
½ fresh lemon sliced for garnish

Instructions

Preheat the oven to 500 degrees F.
Trim about an inch off the ends of the spears and discard, place the garlic spears in a zip-top bag or in a dish and add the oil.
Gently, roll the spears around to coat evenly in the oil. Spread the spears in a single layer, on a baking sheet.
If you have a smaller baking sheet, alternate the heads of the spears on either end of the baking sheet so they lay in a single layer. Sprinkle them with salt.
Transfer to the upper rack of the oven and roast for 8 to 10 minutes. Remove the garlic spears from the oven and transfer them to a serving plate.
They will be tender and crisp, sprinkle with more salt if desired, and squeeze lemon juice over them. Garnish with lemon quarters.

Notes

Make sure the garlic spears are in a single layer. We alternated the heads of the spears on either end of the baking sheet to prevent the thicker heads from laying on top of each other. If you roast a larger batch of garlic spears, you may need to use two baking sheets. If you pile them on top of each other, they will steam instead of roast and you won't get that beautiful charred look and taste.
The amount of time the garlic spears take to roast will depend on how thick the stalks and heads of the spears are. After they roast for the first 8 minutes, remove one of the spears and check the tenderness. If you want it a bit more tender, add 1 to 2 minutes to the cooking time.

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