Learn how to make roasted garlic so you can use this delicious ingredient in all your favorite recipes or enjoy it alone. It is so easy to do that you'll add roasted garlic to everything. The possibilities are endless, from garlic bread to pasta and so much more.
Use your roasted garlic to make mashed potatoes, garlic bread, garlic butter sauce, or garlic pizza.
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If you've never tried roasted garlic, you're seriously missing out. The flavor is richer, sweeter, and milder than raw garlic, so many people prefer it (even those who can't tolerate raw garlic very well).
It's so tasty that you can eat it as-is, but it can also be added to any dish that you would typically use garlic for. Serve it on a charcuterie board, rub it on corn on the cob, or infuse olive oil.
🥘 Ingredients
- Garlic - You'll be using the full bulb(s) of garlic. Feel free to make as many as you like.
- Olive Oil - Extra virgin olive oil (EVOO) is perfect for roasting.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Roasted Garlic
These instructions show how quick and simple roasting garlic is; just snip the tops, drizzle with olive oil, and roast them in the oven. You will need a baking dish large enough to hold your garlic.
This recipe is written for roasting two heads of garlic (or about twelve servings), but you can easily make as many or as little as needed.
Roast the Garlic
Step 1: Preheat. Preheat the oven to 350°F (175°C/Gas Mark 4).
Step 2: Prepare the garlic. Cut the tops off the garlic bulbs and place them in a baking dish or aluminum foil (with the ends folded to hold olive oil).
Step 3: Add oil and bake. Add olive oil (a generous amount is good) and bake for 30-35 minutes until golden color starts showing. You will be able to smell the roasted garlic smell as well.
Step 4: Cool. Remove from oven and allow to cool long enough to handle.
Step 5: Remove. Squeeze the tapered end, push the soft, roasted garlic out, and use it immediately or store it for later.
How To Use Roasted Garlic
After squeezing the cloves from the bulb, you can eat the roasted garlic directly, mash it, and use it as a spread, or add it to recipes.
They can be used instead of raw garlic in most recipes, but you'll want to use more since they aren't as concentrated. For example, use four roasted garlic instead if a recipe calls for two raw garlic cloves.
💭 Angela's Pro Tips & Recipe Notes
- Adjust the measurements. To use the garlic, add it to any recipe; just up the amount of raw garlic that any recipe calls for (i.e., 4 cloves vs. 2 cloves raw garlic).
- Use scissors. You can use scissors to snip the ends or cut the tops off with a knife.
- Do what works for you. You can roast one garlic bulb and use a small porcelain bowl that is OK in oven temperatures up to 350 degrees. You can also throw a garlic bulb or cloves in while roasting vegetables, so you are not restricted to doing this only one way.
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🥡 Storing
Leftover roasted garlic can be kept in the fridge, peeled or unpeeled, for up to four days.
To make it last longer, peel the garlic and place the gloves into a jar, covering them with olive oil. When stored in the fridge, they will last up to two weeks, and you can use the infused oil to cook.
Freezing
Let your garlic cool completely, then place the whole head or individual cloves in a sealed zip-top storage bag. It can be frozen for up to six months.
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📖 Recipe Card
How To Make Roasted Garlic
Ingredients
- 2 garlic bulbs (or more!)
- 2 tablespoon olive oil
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Cut the tops off the 2 garlic bulbs and place them in a baking dish or aluminum foil (with the ends folded up to hold olive oil). Add 2 tablespoon olive oil (a generous amount is good) and bake for 30-35 minutes at 350℉ (175℃) until the golden color starts showing. You will also be able to smell the roasted garlic.
- Remove from oven and allow to cool. If using immediately, wait long enough to be able to handle the hot garlic clove contents. Then, simply squeeze the tapered end and push the soft, roasted garlic out. Store the remaining roasted garlic in an airtight container in the refrigerator.
Notes
Nutrition
Brandy Jayne says
I wrapped my garlic bulbs in tin foil before roasting