How to Roast Garlic (Roasted Garlic)

By Jessica Hylton -

Here’s a foolproof way on How to Roast Garlic in some simple steps! It adds a flavour boost to your recipes and is so easy to make and store!

Roasted Garlic is easily, one of my top five favourite foods! Possible one of my food groups. As if garlic wasn’t incredible enough, roasting it brings out its flavours like you couldn’t believe
 
I love using roasted garlic in recipes because it truly enhances the flavours of the dish. It’s like, the way cooking a burger on the grill tastes 10x better than on a stovetop because of all those delightful smoky, charred flavours. These are different, but just as enhancing. While you can definitely use regular garlic wherever I call for roasted garlic, I 100% recommend using roasted garlic! It lasts long in the fridge and you can do several heads of garlic at once. So, how about we get to roasting? 

How does roasted garlic taste?

Roasted Garlic is rich and buttery, with smooth mellow flavours of garlic. That harsh bite that you’re used to from raw garlic is gone, and in its place is garlic so silky you can literally eat it by itself. Of course, it tastes so much better enhancing other dishes. 
 

How to roast garlic

  • The steps are so simple, and the biggest step is time. I have all the photos below, so you can use them as a guide. Cut off the top of the heads of garlic, so that all of the garlic cloves are exposed. 
  • Place the garlic onto foil. Drizzle some olive oil over the tops. This helps with the roasting process and getting the garlic nice and buttery and helps with the beautiful caramelisation and browning. 
  • Fold over the foil. Covering the garlic protects it, insulates it and helps it cook without burning. 
  • Roast the garlic. 
  • When finish roasting, remove and let it cool for a few minutes. Unfold the foil and bam – roasted garlic. I mean, so easy! The garlic is so soft that you can literally squeeze it out of the head cloves. Or you can easily peel off the clove skins and use the amount you need for a recipe. 

Roasted Garlic Best Tips

  • Use fresh garlic. Or if not, ensure you don’t have any rotten garlic cloves in the bunch.
  • I know we all look for shortcuts (I get it trust me), but just like caramelised onions, there basically no way to speed up the roasted Garlic process. You could technically heat up cloves with the skin still on until their black, but I’ve found that just sticking a head of roasted garlic into your oven is the easiest way to get it done. Plus chances are, you’re going to want more than you need so you can use it in other recipes. 

5 Ways to Use Roasted Garlic

These are some of my favourite recipes with roasted garlic that I feel like really show the beauty of roasted garlic. That being said, you can use it in pretty much any recipe that calls for regular garlic. 
  1. Garlic Roasted Alfredo Pasta
  2. Homemade Roasted Garlic Tomato Sauce
  3. Basil Pesto
  4. Roasted Cauliflower Soup
  5. Best Homemade Authentic Hummus 
 
BONUS: Make some roasted garlic bread! I love a touch of sea salt on my garlic before roasting, and smeared with some vegan butter onto some bread! 

Enjoy friends! If you make this Roasted Garlic, please snap a photo and tag #jessicainthekitchenon Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!

How to Roast Garlic (Roasted Garlic)

Here’s a foolproof way on How to Roast Garlic in some simple steps! It adds a flavour boost to your recipes and is so easy to make and store!
by: Jessica in the Kitchen
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 1 head of garlic
Course Appetizer
Cuisine American
Keyword how to roast garlic, roast garlic vegan, roasted garlic
Ingredients
  • 1 head of garlic or more
  • 1 teaspoon olive oil per head
Instructions

Instructions

  • Preheat oven to 450 ° F/ 230° C.
  • Cut off the top of the head of garlic, with the cloves still connected, but just enough to expose them a bit. You want all the cloves slightly exposed.
  • Place in some foil and drizzle a little bit of olive oil over the top.
  • Wrap the foil around the garlic, and roast for 45 minutes in the oven until your cloves are soft and velvety.
  • Remove from oven, and allow them to cool for about 5-10 minutes until cooled to touch.
  • Remove softened cloves from the skin if using in a recipe with a knife or a tiny spoon or squeeze the cloves out. If not using immediately, refrigerate for up to 4 days (or freeze). Enjoy!
NOTES

Nutrition

Calories: 77kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg
by Jessica

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Recipe Rating




5 comments

  1. Bailey says:

    Looks delicious! I’d like to try this tomorrow, how should I store the extra garlic pieces? Thank you in advance!!

    • Gavin | Jessica in the Kitchen says:

      Hi Bailey thank you for reading. You can store it in the same foil or in an airtight container.

      • Bailey says:

        Thanks so much! I’m vegan and I’ve tried a few of your recipes already and loved them!

  2. Amandalyn says:

    5 stars
    You gave me perfectly roasted garlic. Thank you!

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