How to Roast Garlic
How to roast garlic in the oven that's sweet and soft. Plus, a myriad of delicious ways to use roasted garlic to elevate your cooking!
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings: 8 servings, 2 heads of garlic (or as many as you like)
Ingredients
- 2 whole heads of garlic or as many as you like
- 1 teaspoon extra virgin olive oil
- Kosher salt and ground black pepper
Instructions
- Preheat the oven to 400 degrees F (a toaster oven with a bake setting works as well). Remove layers of extra skin from the outsides of the garlic, leaving enough to hold the cloves together.
- With a sharp knife, trim off 1/4 to 1/2-inch from the top of the garlic head so that you expose the tops of the cloves inside of it (you may need to trim the outer ones separately from the top-most ones so that all tips are exposed with minimal waste). You can save the trimmed tips for raw garlic later on, or discard them.
- Tear off squares of aluminum foil or parchment large enough to create a packet around each head of garlic.
- Place each head in the center of a square so that the trimmed cloves are facing upwards. Drizzle the exposed cloves with 1/2 teaspoon olive oil per head, then sprinkle with salt and pepper. Close the foil or parchment around the garlic to cover it completely (with parchment, fold or twist it up and around the garlic, then secure with kitchen string if needed).
- Stand the garlic packets cloves-side up in a small baking dish (if your garlic won’t stand on its own, place it in a ramekin to hold it, then set the ramekin on the baking dish). Alternatively, you can use a muffin tin, standing each packet up inside one of the wells.
- Roast the garlic at 400 degrees F for 35 to 45 minutes, until the cloves are light golden brown and give easily when pressed (be very careful when opening the packet to check). If using a toaster oven, rotate the pan 180 degrees F halfway through.
- Remove the garlic from the hot oven and let rest. As soon as it is cool enough to safely handle, use a small knife to trim the skin a little around each clove. With a tiny fork or your fingers, pull or squeeze the garlic out of the skins. Use immediately (spread roasted garlic on toast, mix with Instant Pot Mashed Potatoes, mix into plain Greek yogurt to top an Air Fryer Baked Potato, add it to Chicken Pesto Pasta, add it to Grilled Naan Pizza with Strawberry Chicken and Avocado—see blog post above for even more ideas), or store for later use.
Notes
- TO STORE: Refrigerate leftover garlic in an airtight storage container for up to 2 days.
- TO FREEZE: Place garlic cloves on a baking sheet and freeze until solid. Transfer frozen cloves to an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE AHEAD: Submerge roasted garlic in oil and refrigerate it in an airtight storage container for up to 2 weeks.
Nutrition
Serving: 1(of 8)Calories: 15kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 2mgCalcium: 13mgIron: 1mg
