• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • Popular
    • Instant Pot Pinto Beans
    • Green Beans with Bacon
    • Instant Pot Sweet Potatoes
    • Roasted Sugar Snap Peas
    • Beef Stew Seasoning
    • Chili Seasoning Recipe
    • Thousand Island Dressing
    • Poppy Seed Dressing
    • Copycat Panera Squash Soup
    • Chocolate Chip Blondies
    • Instant Pot Pork Loin Roast
    • Frosé
    • Best Chocolate Cake
    • Dill Vegetable Dip
    • Instant Pot Jasmine Rice
    • Instant Pot Hard Boiled Eggs
  • Learn to Cook
    • All The Basics
    • Crostini
    • Delicata Squash
    • Butternut Squash
    • Kabocha Squash
    • Spaghetti Squash
    • Guacamole
    • Croutons
    • Snap Peas
    • Baked Potatoes
    • Baked Bacon
    • Homemade Spaghetti Sauce Recipe
    • Simple Syrup
    • Pickled Red Onions Recipe
    • Toasted Pine Nuts
    • Roasted bone-in Chicken Breasts
    • Poached Chicken
    • Roasted Whole Chicken
    • Easy Cheese Sauce

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home How To
GF Gluten-Free DF Dairy-Free FF Freezer Friendly VG Vegetarian

How To Roast Garlic

5
/5
55 mins
Leave a comment
Jump to Recipe Video
By: Rachel GurkPosted: 11/16/2022Updated: 01/30/2023

This post may contain affiliate links. Please read my disclosure policy.

Garlic, text overlay reads "how to make roasted garlic."
Garlic, text overlay reads "how to make roasted garlic."
Garlic, text overlay reads "how to roast garlic."
Garlic, text overlay reads "how to roast garlic - easy & so good!"

Do you love the sweet buttery flavor of roasted garlic? Learn how to roast garlic at home and you’ll be able to enjoy this delectable (and healthy!) treat whenever you like.

Recipe Overview

Why you’ll love it: You’ll find that it’s super easy to roast garlic and there are so many ways to enjoy it.

How long it takes: a couple of minutes to prep and 50 to 55 minutes to roast
Equipment you’ll need: oven, small baking sheet
Servings: as many heads as you like

Roasted garlic, more in background.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About This Recipe
  • 3 Garlic IQ
  • 4 What you’ll need
  • 5 How To Roast Garlic
  • 6 FAQs
  • 7 Make-Ahead Ideas
  • 8 Storage Tips
  • 9 10 Ways To Use Roasted Garlic
  • 10 More How-To Recipes
  • 11 Get the Recipe: How To Roast Garlic

Roasting raw garlic transforms it, mellowing the pungent flavor into a sweet caramelized delight. Even if you (or your stomach) aren’t a big garlic fan, roasted garlic may change your mind.

Think of the difference between raw onions and caramelized onions. The change that occurs when you cook raw onions over low heat is almost magical. The eye-watering pungent raw onion turns into a sweet delight. A raw onion doesn’t look like caramelized onions and definitely doesn’t taste like raw onions, right? (Side note: If you love caramelized onions – make sure to check out our french onion soup and this springtime chimichanga.)

Roasted garlic is much the same. The strong flavor of garlic is mellowed out. It becomes almost sweet-tasting, still a bit garlicky, but in a good way. The texture is soft and creamy, almost buttery.

Perhaps I’m preaching to the choir! Maybe you already love roasted garlic but just aren’t sure how to make it. This how-to post can get you started. Keep reading for lots of ways to use your roasted garlic, too.

P.S. If you’re a garlic lover, be sure to try spicy garlic shrimp. The crispy bits of fried garlic are so good!

About This Recipe

It’s really very easy to roast garlic. If you happen to have the oven on for something else, wrap up a head of garlic and roast it right along with it. Baking potatoes? Why not roast a head of garlic, too? Roasted garlic is a perfect topping for baked potatoes.

Garlic heads are really kind of cool. Slice a quarter inch or so from the top of head (opposite the root end), and you’ll see fifteen to twenty cloves all nestled together, perfectly packed in the papery wrapping.

When the head is roasted, the cloves turn a beautiful shade of golden brown. The aroma is wonderful. The cloves easily separate; they still have an outer layer that is inedible. At that point, you can either carefully peel them to retain the whole cloves or simply squeeze the insides right out of the casing.

Roasted garlic partially wrapped in foil.

I’ll run through the how-tos right here to get you started and hopefully answer any questions you might have. Look for the recipe card below for specific instructions and nutrition information.

Garlic IQ

Confused about garlic terminology? Is it a clove or a head? What’s the difference?

Garlic is a bulb that grows underground. It has long green leaves that are removed when the garlic is harvested and dried.

When you buy fresh garlic, it’s a dried head of garlic. It’s whitish in color, with layers of papery wrapping. There will be a root end, with short dry root tendrils attached. The other end is where the leaves were attached.

When you peel the papery outer layer off the head, you’ll find several cloves of varying size packed together. Each clove is encased in a papery skin.

Most recipes call for cloves of garlic. To use fresh garlic, remove the papery skin from the clove before slicing, mincing, or pressing it through a garlic press.

Head vs cloves of garlic, labeled.

What you’ll need

  • Whole Head of Garlic: The recipe is written for one head of garlic but it usually makes the most sense to roast multiple heads at a time. The roasted garlic can be refrigerated or frozen.
  • Olive Oil: You just need a bit to drizzle over the head of garlic before roasting it, anywhere from a teaspoon to a tablespoon.
  • Kosher Salt: Salt is optional but like anything else, roasted garlic tastes a bit better with a little salt.
  • Aluminum Foil: The heads are wrapped in aluminum foil to roast. If you prefer, parchment paper can be substituted, but it doesn’t do as good of a job at trapping the steam in with the garlic.
Ingredients needed for recipe.

How To Roast Garlic

Turn the oven on to preheat. You’ll need a small baking sheet and either foil or parchment paper. It’s up to you how many heads you want to roast, either one or several.

Prep your garlic. With a very sharp knife, cut the tops off the heads. Which is the top side? The flatter end of the garlic has the remnants of the roots, a topknot of little stringy things. Leave that end on.

The top of the garlic head is where the leaves originally grew. It comes to kind of a point and you’ll be able to see several layers of the papery wrapping. That’s the end that you slice off, about a quarter inch or so. You should be able to see the separate cloves inside.

Top of a head of garlic sliced off.

Set the individual heads on a small sheet of aluminum foil or a square of parchment paper. Drizzle a small amount of olive oil over it, and sprinkle with a bit of kosher salt, if desired.

Garlic drizzled with olive oil.

Wrap each head separately. The wrapping keeps in the moisture which helps cook the garlic. It also prevents the garlic from getting too brown. If you’re using foil, simply wrap it around the head, with the seams on top. If you’re using parchment, gather up the edges and tie them together tightly with butcher’s twine or kitchen string.

Head of garlic wrapped inside aluminum foil.

Roast the garlic heads until they are soft and golden brown, about 50 to 60 minutes.

Garlic after roasting.

Remove the roasted garlic from the oven and let it cool for 10 minutes or so, until you are able to handle it without burning your fingers. Separate the cloves.

At this point, you can peel the individual cloves to use whole or to store in olive oil. Or you can squeeze the soft insides out, mash it with a fork, and make a spread or paste. It’s up to you. You can do both if you like.

Roasted garlic cloves.

Keep reading for ideas for how to use your roasted garlic and how to store it. Wasn’t that super easy? So much exciting flavor for such little effort!

FAQs

What is the difference between garlic and roasted garlic?

Fresh garlic is very pungent and some people find that it’s irritating to their digestive tracts. Roasted garlic is mild in flavor, almost buttery, and is more easily digested.
Why? When you cut a clove of fresh garlic, a chemical reaction occurs which releases the pungent properties. When the garlic is roasted, this reaction no longer can happen, making roasted garlic so much sweeter and more palatable.

Is roasted garlic good for you?

Nutritionally, fresh garlic contains a substance called allicin which has significant health benefits. When garlic is roasted or cooked, the allicin content is reduced; however, garlic is still considered a very healthy food, raw or cooked, with good amounts of vitamins and minerals. Garlic has been used for centuries as a medicine for many different ailments.

Roasted garlic head and cloves.

Make-Ahead Ideas

Roasted garlic can be made ahead. Follow the storage tips below to safely keep your garlic fresh.

Storage Tips

First off, it’s important to say that you should never store cooked garlic at room temperature. Never! Botulism toxins can form which will give you food poisoning.

Raw garlic can be stored at room temperature so don’t worry about that. Uncooked, unpeeled dried garlic heads will keep up to six months in a dry, cool location. Don’t put them in a plastic bag; they need air circulation. If they begin to sprout, discard the green shoots because they can taste bitter.

Now, let’s turn our attention back to roasted garlic. Whole roasted garlic cloves can be stored in the fridge for up to a week. Peel them and put them in a small jar. Cover the cloves with olive oil, put the cover on the jar, and refrigerate. The USDA recommends that they be used within a week, or frozen. They’ll keep in the freezer for several months. Thaw in the refrigerator.

If you mash the garlic cloves, put the garlic paste in a small container, cover with a thin layer of oil, and refrigerate. To freeze, I like to use a small ice cube try. Put a tablespoon or so of the garlic paste in each compartment, freeze until firm, then transfer to a freezer safe container.

By the way, don’t discard that garlic-scented oil. Use it for salad dressings, bread, etc.

10 Ways To Use Roasted Garlic

  • Spread roasted garlic on warm crusty bread or homemade crostini for an easy appetizer.
  • Blend roasted garlic with softened butter to make garlic bread.
  • Add roasted garlic to restaurant style bread dipping oil.
  • Make garlic mashed potatoes. Add roasted garlic to Instant Pot mashed potatoes, mashed red potatoes, or brown butter slow cooker mashed potatoes.
  • Enhance plain mayonnaise or mustard with roasted garlic.
  • Make garlic ranch dressing or add roasted garlic to this creamy Italian dressing.
  • Add whole cloves of roasted garlic to your favorite pizza for loads of flavor. Try it on BBQ chicken pizza or grilled pizza with arugula pesto, corn, & ham.
  • How about roasted garlic hummus? Yum! Give a huge flavor boost to your veggie wrap with roasted garlic hummus or by simply spreading plain roasted garlic on the wrap.
  • Take your guacamole up a notch with roasted garlic.
  • Roasted garlic enhances any kind of meat. Mix it into your burgers or meatballs. Spread it on steak or salmon. Add roasted garlic to gravy.

More How-To Recipes

How to Make Guacamole

How To Make Deviled Eggs

How to Cook Butternut Squash (4 methods, how to cut, storage guide)

How to Make Croutons – the best ever! (with video)

Browse all

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Perfectly roasted garlic with more in background.
Recipe

Get the Recipe: How To Roast Garlic

5 from 2 votes
Prep Time: 5 mins
Cook Time: 50 mins
Total Time: 55 mins
4 servings
Print Rate Recipe
Prevent your screen from going dark
Do you love the sweet buttery flavor of roasted garlic? Learn how to roast garlic at home and you'll be able to enjoy this delectable (and healthy!) treat whenever you like.

Ingredients

  • 1 head garlic (or as many as you want)
  • 1 tablespoon olive oil (increase for multiple heads)
  • Kosher salt, optional

Instructions

  • Preheat oven to 400ºF.
  • Cut off the top of a whole head of garlic, so the individual cloves are exposed, and drizzle with 1 tablespoon olive oil. If desired, sprinkle with salt.
  • Wrap tightly with foil (see note) and place on a baking sheet. Roast for 50 to 60 minutes or until softened and golden brown.
  • Cool slightly until you can handle the garlic. Separate the head into cloves. With your fingers, squeeze from the bottom of the clove to remove the paste. Alternatively, if you want whole cloves, carefully peel off the outer layer from each clove.

Notes

  • You may use parchment paper instead of aluminum foil if you prefer. Place the garlic on a square of parchment paper and gather up the edges. Tie the gathered edges with butcher’s twine (kitchen string).
  • To save time and energy, roast multiple heads of garlic at once. If you have the oven on for something else, you can roast garlic at the same time.
  • Storage Suggestions: Whole roasted garlic cloves can be stored in the fridge for up to a week. Peel them and put into a small jar. Cover the cloves with olive oil, put the cover on the jar, and refrigerate. The USDA recommends that they be used within a week, or frozen. Roasted garlic can be frozen for several months. Thaw in the refrigerator. If you mash the garlic cloves, put the garlic paste in a small container, cover with a thin layer of oil, and refrigerate. To freeze, I like to use a small ice cube try. Put a tablespoon or so of the garlic paste in each compartment, freeze until firm, then transfer to a freezer safe container. Garlic paste thaws quickly.

Nutrition Information

Serving: 3cloves, Calories: 41kcal, Carbohydrates: 2g, Protein: 0.4g, Fat: 4g, Saturated Fat: 0.5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 1mg, Potassium: 28mg, Fiber: 0.1g, Sugar: 0.1g, Vitamin A: 1IU, Vitamin C: 2mg, Calcium: 13mg, Iron: 0.1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • Small oval shaped white bowl filled to the brim with roasted potato pieces.
    Garlic Roasted Potatoes with Paprika
  • Golden brown potato smashed on sheet pan, sprinkled with parmesan cheese and fresh parsley.
    Smashed Potatoes with Garlic Butter and Parmesan
  • Mashed red potatoes with butter and chives.
    Mashed Red Potatoes
  • Sliced spice rubbed pork tenderloin.
    Spice Rubbed Pork Tenderloin Recipe
Mashed red potatoes with butter and chives.
Previous Post
Mashed Red Potatoes
Creamy white parsnip puree garnished with rosemary.
Next Post
Parsnip Purée

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon – easy and delicious!

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Beef and vegetable stir fry in a black wok.

Beef Stir Fry With Vegetables

Hot honey chicken sheet pan dinner with honey being drizzled on.

Hot Honey Chicken Sheet Pan Dinner

Sweet and sour shrimp lettuce wrap garnished with green onion.

Sweet and Sour Shrimp Lettuce Wraps

BBQ Chicken burrito bowl with avocado and sour cream.

BBQ Chicken Bowl

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled