How to Roast Garlic in Oven

roasted garlic cloves on a baking sheet from the top view.

This simple guide on How to Roast Garlic in the Oven results in creamy, soft, and bold roasted garlic that you can add to endless recipes. My foolproof method works for both whole heads of garlic or individual cloves.

Course Condiment

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 45

Total Time 50

Servings garlic bulb

Calories 40kcal

Author Aysegul Sanford

Ingredients

1 head of garlic or more
1 teaspoon Olive oil
Pinch of Salt optional

Instructions

Method 1: Roasting Garlic Cloves As A Whole:

Preheat the oven to 400 F (205 C) degrees.
Peel the outer layer (aka papery skin) off each garlic bulb, making sure to leave the whole bulb intact with all of the cloves still connected.
Slice 1/4 -inch top off the head of each garlic bulb, exposing the tops of the garlic cloves.
Place each garlic bulb in the middle of a piece of aluminum foil, drizzle with 1-2 teaspoons of olive oil (depending on the side of your garlic) and make sure that the oil sinks all the way down into the individual garlic cloves.
If preferred, sprinkle it with a pinch of salt. Wrap the whole garlic head in foil and repeat the same process with the rest of your garlic bulbs.
Place them onto a baking sheet and roast for 40 minutes.
To check doneness, remove foil packets from the oven. Carefully open the foil (being careful not to let the hot built-up steam burn your fingers) and insert a paring knife into a garlic clove. If it is soft, it should be ready. If not, wrap it up and put it back in the oven for 5-10 more minutes.
If you want it to get even more browned and caramelized, you can unwrap it and let it roast for another 5-7 minutes after it is fully softened. Though I would keep a close eye on them during this step as you do not want them to burn.
Let roasted garlic cool for 5-10 minutes on the counter. When ready, carefully let the steam out as you remove the aluminum foil.
To remove the now-roasted garlic from cloves, you can either squeeze the whole head of garlic or remove each clove one by one with a teaspoon or cocktail fork.

Method 2: Roasting Individual Garlic Cloves:

If you prefer to roast garlic cloves individually, you can place them in a large ramekin. Drizzle them with olive oil, cover the ramekin tightly with foil and bake until tender.
Please keep in mind that individual garlic cloves roast faster than whole garlic heads. So, be sure to check for doneness after the first 15-minute mark.
If they are not fully roasted, place them back in the oven and continue to bake, checking every 5 minutes to make sure they are not burning.

Notes

This recipe can be multiplied as many times as you want.
The exact roasting time will depend on each garlic bulb's variety, size, and age. During my recipe testing, I found that it is best to check the garlic bulbs after the first 40-45 minute mark. In most cases, they were done by then, but if yours are not, feel free to keep them in the oven longer but be sure to check them every 5-10 minutes.
To Store: Place leftover roasted garlic in an airtight container and keep it in the fridge for up to 5 days. If preferred, you can drizzle the cloves with a little bit of olive oil and use the garlic-infused olive oil in homemade salad dressings. However, make sure you store it in an airtight container and consume it within 5 days.
Freeze: First, make a roasted garlic paste by mashing your garlic cloves. Then, divide the paste into the empty slots of an ice tray. After squeezing out the garlic, freeze the ice tray overnight, then transfer the garlic cubes to a freezer-safe plastic bag. Remove as much air from the bag as possible before placing it back in the freezer.

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