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Learn exactly how to roast garlic – it’s easy!
Roasting garlic is so very simple. A basic skill that any cook should know! You may already be an expert in it, but I had to learn someway – so hopefully this will be helpful to some. Once you begin roasting garlic for your recipes, you won’t stop. The flavor is out of this world! And the smell? Even better.
I love roasted garlic on my cheesy breadsticks
Or chopped up and thrown into homemade hummus.
Or pair it with zesty flavors to make a healthy chicken quinoa salad.
Like I said, once you start roasting garlic for your recipes – you won’t stop!
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Roasted Garlic
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 5–6 heads of garlic 1x
- Category: Sides
- Method: Baking
- Cuisine: American
Description
Learn exactly how to roast garlic – it’s easy!
Ingredients
Scale
- heads of garlic (I like to do 5-6 at a time)
- 3 Tablespoons olive oil
- salt
- fresh ground black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Using a sharp knife, slice off the top of the garlic heads to expose the cloves inside. Grab a round or square cake pan (I usually use a 9-inch one) and pour 2 Tablespoons of olive oil inside. Swirl it around the bottom of the pan to coat evenly. Place garlic heads inside, exposed side up.
- Sprinkle the garlic heads with a little salt and pepper. Drizzle 1 more Tablespoon of olive oil on top. You want them to have a nice coating of oil so they don’t burn easily. Cover the pan with aluminum foil and roast in the preheated oven for 40 minutes.
- Your house will smell amazing! Remove from the oven. To remove the roasted cloves, grab the bottom of the garlic head and gently squeeze until the cloves pop out – they will be mushy and ready to chop up for your recipe. Or spread onto a slice of crusty bread or pizza crust before baking.
- For storing, remove the roasted cloves from the whole bulb, drizzle with a little olive oil, and cover tightly. Refrigerate for up to 2 weeks.
Keywords: roasted garlic
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Very easy. I’ve used the roasted garlic on your pizza dough and most recently the zucchini casserole!
★★★★★
Thank you for this. I’ve never done it before but needed to! Now…I only need to know if the garlic is suppose to be soft. I left it in the oven for another 40 minutes for it to be soft. Did I do it wrong? Finally
I think I saw a post about storing it in oil so I stored it in the oil I baked it in. Is that okay or should the garlic be completely covered? See…you were right that some of us need more info to be more confident.
I LOVE your site and visit it first whenever I need a recipe. You are a Rock Star!
★★★★★
Hi Diane, thank you so much! The roasted garlic should be slightly soft. I don’t think you did anything wrong. For storing, remove the roasted cloves from the whole bulb, drizzle with a little olive oil, and cover tightly. Refrigerate for up to 2 weeks.