How to Roast Garlic (Oven Roasted Garlic)
Once you know how to roast garlic, you’ll be using roasted garlic in all of your cooking! It’s simple to make, easy to store, and loaded with flavour.
Oven-roasted garlic is easily one of my top five favourite foods! Possible one of my favourite food groups. As if garlic wasn’t incredible enough, roasting brings out its flavours like you wouldn’t believe.
Roasted garlic is rich and buttery, with smooth, mellow flavours of garlic. That harsh, pungent bite that you’re used to from raw garlic is gone, and in its place is garlic that’s tender, caramelized, and something you can literally eat it on its own.
While you can use regular garlic in recipes where I call for roasted garlic (like this baba ghanoush), I recommend using roasted garlic! It lasts a long time in the fridge and you can roast several heads of garlic at once, keeping them on hand for whenever you need them.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Garlic – Use fresh garlic that doesn’t have any shoots sprouting up.
- Olive oil – A high-quality olive oil adds a rich flavor to your roasted garlic.
How to Roast Garlic in the Oven
Roasting garlic is so simple, I think the hardest part is waiting for it to be done!
Prepare. Preheat your oven to 450°F/230°C. Cut the top off of the garlic head, exposing all of the garlic cloves. Place the garlic head onto a piece of foil, then drizzle olive oil over the top. Fold over the foil and make sure it’s tightly sealed.
Roast. Place the wrapped garlic head directly onto the rack in your oven and roast for about 45 minutes, or until the cloves are lightly browned, tender, and velvety.
Cool and use. Let the garlic cool for at least 10 minutes, or until you can comfortably touch it. Squeeze the cloves into a small bowl and mash them with a fork if you plan on using the roasted garlic as a paste. Otherwise, you can carefully peel away the skins if you want whole garlic cloves to use in a recipe.
Tips for Success
Here are a few tips and tricks I’ve picked up along the way for making perfect roasted garlic.
- Use fresh garlic. Or if not, ensure you don’t have any rotten garlic cloves in the bunch. If you cut the garlic head and see any cloves that are brown, remove them before roasting.
- Don’t rush it. I know we all look for shortcuts, but just like caramelised onions, there is no good way to speed up the garlic roasting process. The good news is that if you make bunch of roasted garlic all at the same time, you’ll have it on hand when you need it!
- Putting your roasted garlic to use. My favourite way to use roasted garlic is to slather it on a piece of crusty bread. You can also spread it on sandwiches, burgers, and crackers, or stir it into jarred pasta sauce.
Recipes That Use Roasted Garlic
If you’re looking for a recipe that uses roasted garlic, here are a few to try:
- Garlic Roasted Alfredo Pasta
- Homemade Roasted Garlic Tomato Sauce
- Basil Pesto
- Roasted Cauliflower Soup
- Best Homemade Authentic Hummus
How to Store Roasted Garlic
You can store roasted garlic in the refrigerator in an airtight container for about 4 days.
Can This Be Frozen?
Freezing is the best way to store roasted garlic so you have it on hand when you need it! To freeze, you can spread the roasted cloves on a baking sheet. Once they are frozen, store them in a sealed plastic bag. You can also mash the roasted garlic and freeze it in an ice cube tray. Store the cubes in a sealed plastic bag or airtight container and thaw them as needed. Roasted garlic can be frozen for up to 3 months.
Enjoy friends! If you make this roasted garlic recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
How to Roast Garlic
- 1 head of garlic, or more
- 1 teaspoon olive oil, per head
- 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!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Looks delicious! I’d like to try this tomorrow, how should I store the extra garlic pieces? Thank you in advance!!
Hi Bailey thank you for reading. You can store it in the same foil or in an airtight container.
Thanks so much! I’m vegan and I’ve tried a few of your recipes already and loved them!
You gave me perfectly roasted garlic. Thank you!
Aww yay amazing!! Thanks so much Amandalyn!!
It’s been a while since I made roasted garlic. It’s definitely a flavor booster. Thank you for the reminder
Awesome Cassandra! We’re so happy that we helped in any way!
Great recipe. Thanks so much
You’re welcome Judy! Thanks for the review.
She is not lying! The garlic turned out SO CREAMY and amazing. We ate it for Friday dinner with some freshly baked bread from our local bakery before going out for drinks and it was dreamy. I recommend trying this so you expand your basic cooking skills. Anyways…thank you, Jessica, as always – SO GOOD.
I love this comment so much!! Thank you so much Petra!!! 🙂 🙂