If you’ve never tried roasting garlic before, this may just be a game changer for you. Fresh garlic can sometimes be overpowering, but roasting it brings out the garlic’s sweet notes and gives it a caramelized, nutty flavor. Trust me when I say it’s addicting.

You will find yourself wanting to add roasted garlic to everything. It’s pretty magical actually. If you thought you weren’t a garlic fan, I dare you to try roasting it, and see if it changes your mind. I’m thinking it just might. The caramelization of roasted garlic cloves simply adds more depth of flavor to everyday dishes without the bite of raw garlic. It's basically garlic "candy".
You can roast individual heads of garlic wrapped in foil, or you can do a larger batch in a small skillet or baking dish covered in foil, or one that has a tight fitting lid. I like to make a larger batch so that I can freeze the roasted garlic to have on hand for whenever I want to add some extra flavor to a dish.
FAQS:
It takes the bite out of garlic giving it a deep, almost sweet, nutty flavor. It also becomes soft and creamy making it easy to spread.
Store in an airtight container in the fridge for up to a week. You can also freeze roasted garlic, which I often do. Simply squeeze the cloves out of their skins by pushing from the bottom up. You can either freeze individual cloves whole on a baking sheet, then transfer to an airtight container after they have frozen. Or, you can smash the cloves into a paste, and freeze them in mini ice cube trays, then transfer the frozen cubes to an airtight container (my preferred method). Store in the freezer for up to two months. For more information on how to safely store and preserve garlic, check out the University of California's Garlic: Safe Methods to Store, Preserve, and Enjoy.
Roughly, about 45-55 minutes. However, cooking time will vary depending on the size of the head of garlic, variety, and age. I prefer to use larger heads of garlic for roasting.
HOW TO PREPARE ROASTED GARLIC:
- Heat the oven to 400ºF. Remove any loose, papery layers from the head of the garlic. You want to leave the head intact (individual cloves stay connected) with a thin layer of the skin.
- Trim about a ¼ inch off the top of the head of garlic, so all the clove ends are exposed. Drizzle with about a teaspoon of olive oil, letting the oil sink into the exposed cloves. (Optional: season with salt and pepper).
- Wrap the garlic in foil and bake for about 45 minutes. Start checking the garlic at 40 minutes. Garlic is done when the head is easily pierced with a pairing knife. If you want a little more caramelization, open the foil so the top of the garlic is exposed, and continue roasting for about 10 minutes.
- If you’re roasting multiple heads of garlic, which I usually do and freeze them, prepare the garlic as described above, then nestle the heads into an oven safe skillet or baking dish that is just large enough to hold all of them. You want the garlic to remain upright while roasting. Cover the skillet or dish tightly with foil, and roast the same as for an individual head wrapped in foil. (No need to wrap each individual head of garlic in foil for this method.) Roast in the oven for about 45 minutes. Remove the foil and continue roasting for about 10 minutes to develop caramelization.
- Remove the garlic from the oven, and allow to cool. Once it is cool enough to handle, simply squeeze the head from the bottom to remove the cloves from their skins.
SERVING SUGGESTIONS FOR ROASTED GARLIC:
- If you’re replacing raw garlic with roasted garlic, you will most likely want to use a little more of the roasted garlic since it has a mellower flavor.
- Spread directly onto bread or crackers as an easy appetizer or snack. Hello delicious homemade garlic bread!
- Use in salad dressings and marinades. I used roasted garlic in the rub for Grilled Garlic Sage Chicken Thighs.
- Add to dips and spreads, such as this Roasted Garlic and Sun-Dried Tomato Hummus.
- Use in place of raw garlic in casseroles or sauces.
- Add to mashed potatoes for a next level side dish.
- Use in a variety of compound butters.
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RECIPE NOTES:
- If I’m not already roasting something in the oven, I’ll often simply place the prepared garlic heads in my air fryer on the bake function with the fan turned off so that I’m not heating up the whole kitchen for a few heads of garlic.
- Do you love using cast iron to cook? I know it’s heavy, but I absolutely love how well it conducts heat, and clean up is a breeze. A small cast iron skillet is not just perfect for roasting garlic; it’s also perfect for frying up a couple of eggs in the morning.
- These mini ice molds are similar to the silicone, BPA-free molds I have. I actually found mine at Home Goods a few years ago.
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How to Roast Garlic
Fresh garlic can sometimes be overpowering, but roasting it brings out the garlic’s sweet notes and gives it a caramelized, nutty flavor. Trust me when I say it’s addicting.
Ingredients
- 1 head garlic
- 1 teaspoon olive oil (not extra virgin)
- optional: pinch of salt and pepper
Instructions
- Heat the oven to 400ºF. Remove any loose, papery layers from the head of the garlic. You want to leave the head intact (individual cloves stay connected) with a thin layer of the skin.
- Trim about a ¼-inch off the top of the head of garlic, so all the clove ends are exposed. Drizzle with about a teaspoon of olive oil, letting the oil sink into the exposed cloves. (Optional: season with salt and pepper).
- Wrap the garlic in foil and bake for about 45 minutes. Start checking the garlic at about 40 minutes. Garlic is done when the head is easily pierced with a pairing knife. If you want a little more caramelization, open the foil so the top of the garlic is exposed, and continue roasting for about ten minutes.
- If you’re roasting multiple heads of garlic, which I usually do and freeze them, prepare the garlic as described above, then nestle the heads into an oven safe skillet or baking dish that is just large enough to hold all of them. You want the garlic to remain upright while roasting. Cover the skillet or dish tightly with foil, and roast the same as for an individual head wrapped in foil. (No need to wrap each individual head of garlic in foil for this method.) Roast in the oven for about 45 minutes. Remove the foil and continue roasting for about 10 minutes to develop caramelization.
- Remove the garlic from the oven, and allow to cool. Once it is cool enough to handle, simply squeeze the head from the bottom to remove the cloves from their skins.
Notes
- Store in an airtight container in the fridge for up to a week. You can also freeze roasted garlic, which I often do. Simply squeeze the cloves out of their skins by pushing from the bottom up. You can either freeze individual cloves whole on a baking sheet, then transfer to an airtight container after they have frozen. Or, you can smash the cloves into a paste, and freeze them in mini ice cube trays, then transfer the frozen cubes to an airtight container (my preferred method). Store in the freezer for up to two months.
- If you’re replacing raw garlic with roasted garlic, you will most likely want to use a little more of the roasted garlic since it has a more mellow flavor.
Nutrition Information
Yield 2 Serving Size ½ head of garlicAmount Per Serving Calories 42Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 39mgCarbohydrates 5gFiber 0gSugar 0gProtein 1g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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