How to Roast Garlic Recipe (2024)

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How to Roast Garlic Recipe Ingredients Instructions Nutrition Join today & start saving your favorite recipes Homemade Taco Seasoning Recipe Homemade Hot Cocoa Recipe Homemade Vanilla Extract Recipe Homemade Cream of Chicken Soup Recipe FAQs References

Roasted garlic is pretty addictive. At least it is around here.

I use it in all sorts of things, but really – I love it just smeared on a chunky, buttery slice of toast just as much as anything. It does something majorly amazing to a good ol’ slice of buttered toast. If you’ve never tried it, do. You will be singing it’s praises for sure.

But, I was surprised a while back when a friend of mine said she didn’t know how to roast garlic. A while later, she called to let me know that she was Publix’s biggest customer for garlic bulbs since she’d been by the store at least twice a week to replenish her supply for her new roasted garlic habit.

Aren’t I a good friend?

Anyway, so… I started thinking it might be something good to share as quick how-to with you guys, too.

Here we go.

First, preheat your oven to 400 degrees F as you lop off the top of the bulb with a knife about 1/4 inch down into the bulb. Be sure not the chop off the root end, but the top. Repeat for all the garlic bulbs that you’ll be roasting. I normally roast two or three at a time, depending on what recipe I’m preparing.

Then, place the bulbs on a sheet of aluminum foil. You can also use parchment paper that is later gathered and tied with twine, but that is just way too much effort if you have aluminum foil on hand. It works perfectly.

Next, you’ll drizzle about a tablespoon of olive oil over each of the bulbs on the cut end.

Now, sprinkle liberally with salt, I like to use a sea salt, and freshly ground pepper. You’ll use about 1/2 teaspoon of both salt and pepper on each bulb.

Wrap the aluminum foil around the garlic bulbs to form a packet of sorts to allow the garlic bulbs to steam as they roast.

Place them in the over on a baking sheet for an hour.

Remove from the oven and allow them to sit for about 3-5 minutes. Then, squeeze each of the bulbs at the root base to pop out each of the individual roasted garlic cloves and use them to your hearts content.

And swoon a little. It’s allowed.

Here’s the actual recipe you can print. Hope you find it handy.

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How to Roast Garlic Recipe

Robyn Stone

5 from 3 votes

Roasted garlic is delicious in any number of recipes or simply smeared on a slice of toast. This recipe is for how to roast garlic.

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 1 garlic bulb

Ingredients

▢ 1 bulb garlic
▢ 2 tablespoons olive oil
▢ 1/2 teaspoon kosher salt
▢ 1/2 teaspoon ground black pepper

Instructions

Preheat oven to 400º F.
Slice the top end off of the garlic bulb about 1/4-inch. Place on a sheet of aluminum foil.
Drizzle with olive oil and sprinkle on salt and pepper. Fold aluminum foil to form a packet and place in the oven for one hour.
Remove from the oven and allow to sit for 3-5 minutes. Then, remove garlic bulb from foil packet. Squeeze garlic bulb at root end to remove garlic cloves from the bulb.
Use in any number of recipes.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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FAQs

Should you peel garlic before roasting? ›

Take the head of garlic and separate into cloves but leave the skin on – discard any remaining skins that shed. Place cloves on a baking sheet. Drizzle cloves with a little oil and toss to coat. Then bake for 15-25 minutes, or until slightly golden brown and fragrant – be careful not to burn.

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Why is my roasted garlic still hard? ›

If the clove is soft, remove it from the oven. If the clove is still hard, re-wrap it in its aluminum sheet and roast it for 5-10 more minutes. Caramelize the garlic (optional): If you want to caramelize your garlic even further, unwrap your soft garlic and roast it for 5-7 more minutes.

Should you always peel garlic? ›

If you want to chop up your garlic, you have to peel it first. The other skin is dry and is a nuisance on your plate. You don't have to peel garlic but just give it a crush with the back of your knife if you leave it whole.

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