How To Roast Garlic
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.
Servings: 4
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 (see note), so the individual cloves are exposed, and drizzle with 1 tablespoon olive oil. If desired, sprinkle with salt.
- Wrap each head separately with foil, sealing each packet tightly and place on a baking sheet, seam-side up. 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.
Video
Notes
- How to cut the garlic: 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. The flatter end of the garlic has the remnants of the roots, a topknot of little stringy things. Leave that end on.
- With parchment paper: You may use parchment paper instead of foil. Place the garlic on a square of parchment paper and gather up the edges. Tie the gathered edges with butcher's twine (kitchen string). I prefer foil because it seals more tightly, allowing the garlic to steam and not dry out.
- Time-saver tip: 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.
- Refrigerate: 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.
- Freeze: 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
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
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