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Bulbs of roasted garlic on foil.

How to Roast Garlic

Learn how to Roast Garlic with just foil and a drizzle of olive oil (or make it in on the stove). Stir mellow roasted garlic into soups, mash it into potatoes, or mix it into soft butter to slather on bread.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings (2 cloves each)
Calories 21kcal


  • Chef knife (This Global knife slices through easily)


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.
  • Roast for 30 to 60 minutes depending on your preference, 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.

To roast peeled individual garlic cloves:

  • Preheat oven to 400 degrees. Line a small 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.

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.



  1. Garlic: There are two main types of garlic: softneck and hardneck. Softneck garlic is common at grocery stores and has thin papery skins and small cloves. It's harder to peel but has an extremely long shelf life (up to 8 months). Hardneck garlic is stronger in flavor and has larger cloves, and it produces a scape (a strong stem rising out of the bulb) which is visible if you cut a cross-section through the bulb. The shelf-life is shorter, 3 to 5 months after harvest.
  2. Yield: 1 bulb of garlic has about 10-12 cloves garlic per bulb, but your results may vary and your yield depends on how many bulbs and/or cloves you start with.
  3. Storage: Store roasted garlic cloves in an airtight container in the refrigerator, completely submerged in oil, for up to 4 days.
  4. Freezer: Freeze whole cloves individually on a plate or baking sheet until solid. Or, mash the roasted garlic and portion it into teaspoons or tablespoons, or pack it in an ice cube tray and make tiny cubes of roasted garlic. Transfer the individual cloves or frozen portions to a freezer-safe container, then label, date, and freeze for up to 3 months. Thaw as needed.


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