Maple-Balsamic Roasted Garlic

Use these savory cloves in your pasta dishes, spread over a toasted gluten free baguette, or added to your baked chicken dishes.


Baking/caramelizing (process done slowly over a period of 45 minutes or so) garlic renders it with an almost sweet flavor. In this quicker version, we are omitting the long baking time and instead boil the garlic cloves for a few minute to remove their harsh ‘bite’.


Drain and pat dry the cloves well. You don’t want the oil to splatter when you are frying them. Fry them in a bit of oil until they get a nice golden color.BalsamicGarlic3

Add water and balsamic vinegar and allow the mixture to reduce by half-or until you get a nice saucy consistency.BalsamicGarlic4


Maple-Balsamic Roasted Garlic

Marla Hingley
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 1 cup


  • 3 heads garlic peeled
  • 1/4 tsp salt
  • 1 Tbsp olive oil
  • 1 Tbsp GF balsamic vinegar
  • 1 cup water
  • 1 Tbsp maple syrup
  • 1 tsp rosemary
  • 1 tsp thyme leaves


  • Add cloves to a small saucepan and cover with water. Add salt and bring to a boil. After 3 minutes of boiling, drain and blot dry on a paper towel (boiling reduces the strong 'bite' of the garlic).
  • In a small skillet, heat oil over medium-high heat and add garlic. Sauté for about 4 minutes or until lightly golden.
  • Add balsamic and water and bring to a boil. Reduce heat slightly and simmer uncovered for 12 minutes until reduced by half.
  • Stir in remaining ingredients.
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See also
Salt Substitute


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