Roasted garlic is a super simple way to add tons of flavor to other foods, or enjoy it spread on some crusty bread!
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Roasting garlic in the oven is one of my favorite things to do. It makes your house smell incredible and lets you know that you’re going to eat something delicious later!
The goodness doesn’t end with that beautiful smell, though. The best part about roasted garlic is the golden, buttery cloves.
You see, roasting garlic mellows the flavor, creating soft, savory cloves that are easier to eat than raw garlic.
- Olive oil
How to make roasted garlic
- Cut the top off the head of garlic to expose all the cloves.
- Drizzle with olive oil.
- Wrap tightly in aluminum foil and bake at 400ºF for 45-60 minutes or until caramelized and golden brown.
- Allow the garlic to cool enough to handle, then squeeze out the cloves or remove them gently using a small knife.
Top tips and questions
What health benefits does garlic have?
Garlic helps boost your immune system, reduce blood pressure, and improve cholesterol levels. It’s also full of vitamins and minerals while being low in calories.
Since roasting garlic mellows out the flavor, it makes it possible to include even more garlic in your meal and overall diet. This means even more health benefits!
Should I peel garlic before roasting?
You’ll want to leave each clove in it’s papery shell, but peeling off the outer layers of the head is optional. I don’t usually take the time to peel garlic at all before roasting.
How do you cut garlic for roasting?
I always use a small, finely serrated bread knife (affiliate link) to cut the top off my garlic, but any sharp knife should do. You want to cut off just enough of the top (the pointy side) to expose all of the cloves, but not so much that you’re losing a lot of garlic.
How do you know when roasted garlic is done?
This is all about personal preference, since garlic is safe to eat cooked or uncooked. I like my roasted garlic golden, like an old penny.
To check my roasted garlic I’ll remove it from the oven, open the aluminum foil, and take a peel. If it’s still a light/yellow color, I’ll wrap it back up and return it to the oven.
How do I remove roasted garlic cloves?
If you don’t need your cloves to remain whole, you can simply turn the head over and squeeze out the roasted garlic. If you prefer whole cloves, I find it best to slide a butter knife between the cloves and the papery skin to scoop it out.
Can I roast garlic without aluminum foil?
I really feel the best roasted garlic comes from heads cooked in aluminum foil. However, I understand that not everyone is comfortable cooking with aluminum foil.
If you prefer to cook without foil, you can prepare the garlic the same way but place in a small baking dish, cover, and bake. You could also place the head in a muffin tin and cover with another muffin tin to create a similar environment.
If you end up roasting garlic often, you may want to invest in a ceramic garlic roaster!
Can I roast multiple heads of garlic at once?
Batch cooking multiple heads of garlic at once is a great idea and makes sure you always have an easy flavor booster on hand for busy nights. You can cook as many heads as will fit in your oven (that would be a LOT), or follow the instructions below for cooking without aluminum foil.
How to store roasted garlic
If you’re roasting a lot of garlic at once and you won’t be using it immediately, remove the cloves from the papery skin and transfer them to an airtight container. Cover with olive oil, place the lid, and keep in the refrigerator for up to two weeks.
If you prefer to freeze your roasted garlic, you can mash it into ice cube trays, no extra olive oil necessary. Freeze until solid, then remove from the tray and transfer to a zip top freezer bag or other air tight freezer safe container and store in the freezer for up to 1 month.
Leftover roasted garlic is easy to add to pastas, soups, sandwiches, and more for adding a burst of flavor!
How to use roasted garlic
- Make this roasted garlic and broccoli penne
- Sprinkle the cloves on a pizza
- Spread it on some good quality crusty bread
- Put it in your mashed potatoes
- Mix it with mayonnaise and spread it on a sandwich
- Add to lasagna
- Put it in a grilled cheese sandwich
- Add to butter bean soup or minestrone
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- Homemade Vanilla Extract
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- Strawberry Chia Jam
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If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- 1 head of garlic
- Olive oil
- Preheat the oven to 400ºF.
- Cut the top third off the head of garlic to expose all the cloves. Drizzle with olive oil, then wrap tightly in aluminum foil. Place on a rack centered in the oven until soft and brown, 45-60 minutes.
- Remove from the oven and allow to cool enough to handle. Squeeze the head to remove the cloves or remove them gently with a small knife.