How to Roast Garlic

Roasting garlic transforms its sharp, pungent bite into something sweet, mellow, and almost buttery. I love spreading it on bread, mixing it into mashed potatoes, or blending it into sauces for an extra depth of flavor. It’s one of those simple kitchen tricks that makes everything taste better.

Why You’ll Love This Recipe

I love how roasting garlic is incredibly easy but delivers such a rich payoff. It fills my kitchen with an amazing aroma and turns ordinary dishes into something special. Roasted garlic adds a soft, caramelized flavor that I can’t get enough of—plus, I can make several heads at once and use them throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole garlic heads

• Olive oil

• Salt (optional)

• Aluminum foil

Directions

1. I preheat my oven to 400°F (200°C).

2. Then I peel off the loose, papery layers from the outside of the garlic heads, leaving the bulbs intact.

3. I slice about ¼ inch off the top of each garlic head to expose the tops of the cloves.

4. I drizzle olive oil generously over the cut surface, letting it soak down into the cloves.

5. If I want extra flavor, I sprinkle a pinch of salt over the top.

6. I wrap each garlic head tightly in aluminum foil.

7. I place them directly on the oven rack or on a baking sheet and roast for 40–45 minutes, until the cloves are soft, golden, and caramelized.

8. I let them cool slightly before squeezing the roasted garlic out of each clove—it should slide right out.

Servings and timing

Each head of garlic yields about 1–2 tablespoons of roasted garlic, depending on the size.
Prep time is about 5 minutes, and roasting takes 40–45 minutes. I usually let it cool for 10 minutes before handling.

Variations

• Sometimes I roast garlic with a few sprigs of fresh rosemary or thyme in the foil for extra herbal aroma.

• I occasionally add a small pat of butter along with the olive oil to enrich the flavor.

• For a quick version, I roast separated cloves (unpeeled) in a small dish covered with foil—they cook faster, around 25–30 minutes.

• If I want a smoky edge, I toss in a few whole black peppercorns or smoked salt before roasting.

storage/reheating

I store roasted garlic in an airtight container in the fridge for up to one week. If I want it to last longer, I submerge the cloves in olive oil and keep them refrigerated (never at room temperature). For reheating, I use a microwave or gently warm them in a skillet over low heat.

FAQs

Can I roast more than one garlic head at a time?

Yes, I often roast several heads at once—they keep well and save me time later in the week.

What’s the best way to use roasted garlic?

I love spreading it on toast, mixing it into dips or soups, and stirring it into pasta or mashed potatoes.

Can I freeze roasted garlic?

Absolutely. I freeze the soft cloves in a sealed container or mash them and freeze in ice cube trays for easy portions.

Why is my garlic still raw after roasting?

It might need more time—larger heads can take up to 50 minutes. I always check for soft, golden cloves before removing them.

Do I have to use foil?

Foil helps steam and caramelize the garlic. If I avoid foil, I use a covered baking dish or a garlic roaster instead.

Conclusion

Roasting garlic is one of my favorite kitchen staples. It’s simple, hands-off, and makes everything I cook taste more comforting and flavorful. Once I started roasting garlic regularly, I found myself using it in everything from dressings to pizza. It’s a small step that makes a big difference.

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