How to Roast Garlic

Roasting garlic is easy! All you need is an oven, some foil, and a drizzle of olive oil. Stir it into soups, mash it into potatoes, or mix it into soft butter to slather on bread.

An easy recipe for how to roast garlic in the oven. Mash roasted garlic cloves and add to potatoes, soups, and salad dressings or spread directly on bread.

This simple oven method works for individually peeled cloves or whole bulbs. In fact, if you’re blessed with a bumper crop of garlic, you can roast the bulbs in bulk and freeze it to enjoy year round.

Unlike raw garlic, which has a sharpness some people can’t tolerate in large amounts, roasted garlic is mellow but still deeply flavorful. You might even find yourself eating a few cloves all by themselves.

Recipe ingredients:

Ingredients for roasted garlic.

Step-by-step instructions:

  1. First, set the oven to 400 degrees. Then remove the papery outer layer of the bulb (but not the papery skins). Keep the cloves attached.
    An easy recipe for how to roast garlic in the oven. Mash roasted garlic cloves and add to potatoes, soups, and salad dressings or spread directly on bread.
  2. Next, slice off the top layer of the bulb to expose the cloves. Drizzle with oil, then wrap the bulb in foil, individually or as a group.
    A bulb of garlic with the top trimmed off and drizzled with olive oil.
  3. Last, roast until the cloves are a deep golden color and soft as butter, 30 to 40 minutes. Once the bulbs are cool enough to handle, you can squeeze out the individual cloves and eat them straight or mash them to use in other recipes.

Recipe tips and variations:

  • Large quantities: Arrange individual bulbs of garlic in a muffin tin or baking dish, drizzle them with oil, and cover with foil to roast.
  • Longer roasting= deeper flavor: The longer you roast the garlic, the darker and deeper it gets.
  • Freezing roasted garlic: You can freeze whole cloves individually on a plate or baking sheet. Once frozen solid, transfer to a freezer-safe bag or container. Or, mash the roasted garlic and portion it out into teaspoons or tablespoons, or even pack it in an ice cube tray and make little cubes of roasted garlic. These little frozen portions can also be transferred to a freezer-safe plastic bag or other container. Thaw as needed.
  • Ways to use it: Mix it into stone ground mustard or mayo and spread it on a sandwich. Add whole cloves to a fruit and cheese board. Rub a roasted garlic paste under the skin of a chicken before roasting. Stir it into a soup or add to your mashed potatoes.

Great recipes for roasted garlic:

An easy recipe for how to roast garlic in the oven. Mash roasted garlic cloves and add to potatoes, soups, and salad dressings or spread directly on bread.

How to Roast Garlic

Roasting garlic is easy! All you need is an oven, some foil, and a drizzle of olive oil. Stir it into soups, mash it into potatoes, or mix it into soft butter to slather on bread.
5 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 servings (2 cloves each)
Calories: 21kcal
Author: Meggan Hill

Ingredients

  • 1 or more heads of garlic
  • olive oil

Instructions

To roast whole garlic bulbs:

  • Preheat oven to 400 degrees. Remove outer papery layers of garlic bulb, leaving the skins in tact and cloves attached.
  • Using a sharp knife, trim about 1/4 inch to a 1/2 inch off the top of the bulb to expose the cloves. 
  • Drizzle with olive oil (I like about 2 tablespoons olive oil per head of garlic). 
  • Wrap the individual heads of garlic tightly in foil and place on a baking sheet. Or, place the individual heads in a muffin tin and wrap tightly in foil.
  • Bake for 30 to 40 minutes, checking the cloves at 30 minutes. The roasted garlic is done when it caramelized in color and the cloves are very soft and can be pieced easily with a knife. 
  • You can continue roasting the garlic longer if desired, until deeper in color, checking every 10 minutes.

To roasted unpeeled individual garlic cloves:

  • In a dry medium skillet over medium-low heat, toast garlic cloves until spotty, dark brown, and slightly softened, about 20 to 25 minutes.
  • Remove pan from heat, cover, and let stand until garlic is completely soft, 10 to 15 minutes. Peel and mince garlic, set aside.

To roast peeled individual garlic cloves:

  • Preheat oven to 400 degrees. Line a baking dish or pie plate with foil.
  • Arrange peeled garlic cloves in the middle of the foil and drizzle completely with olive oil. 
  • Wrap the foil tightly to make a packet and roast 30 to 40 minutes, until golden in color and completely softened.

Video

Notes

  1. Large quantities: Arrange individual bulbs of garlic in a muffin tin or baking dish, drizzle them with oil, and cover with foil to roast.
  2. Longer roasting= deeper flavor: The longer you roast the garlic, the darker and deeper it gets.
  3. Freezing roasted garlic: You can freeze whole cloves individually on a plate or baking sheet. Once frozen solid, transfer to a freezer-safe bag or container. Or, mash the roasted garlic and portion it out into teaspoons or tablespoons, or even pack it in an ice cube tray and make little cubes of roasted garlic. These little frozen portions can also be transferred to a freezer-safe plastic bag or other container. Thaw as needed.
  4. Ways to use it: Mix it into stone ground mustard or mayo and spread it on a sandwich. Add whole cloves to a fruit and cheese board. Rub a roasted garlic paste under the skin of a chicken before roasting. Stir it into a soup or add to your mashed potatoes.

Nutrition

Serving: 2cloves | Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g
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  1. Teresa Simpson

    Easy and delicious.5 stars

  2. joan lambert

    Can you freeze it after you roast it??

    1. meggan

      Hi Joan! YES! I need to add this info to the post. You can freeze whole cloves individually on a plate or baking sheet, then transfer to a freezer-safe bag or container. You can also mash the roasted garlic and portion it out into teaspoons or tablespoons, or even pack it in an ice cube tray and make little cubes of roasted garlic. These little frozen portions can also be transferred to a freezer-safe plastic bag or other container. I hope that helps! Thanks a lot! -Meggan

  3. Maurice Clement

    good afternoon,
    Yes I do like roasting garlic and I would like to know if after I have roasted them can I freeze the leftovers that we did not eat? Cause we have a lot of garlic that we will roast? thanks again have a great afternoon.
    Sylvie

  4. Deborah Wong

    I did this and I love it! My recipes that require garlic are so much richer in taste. I still use some garlic raw but oh my!! Fantastic process for garlic!!5 stars

  5. Dave

    Never thought of lopping the tops off the heads and doing them en masse. Great idea!5 stars

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