Roasting garlic turns sharp raw cloves into soft, sweet, spreadable paste with a mellow, nutty flavor. It is almost hands-off: you drizzle a whole head with oil and let the oven do the work. Use it on bread, in mashed potatoes, dressings, or stirred into sauces.
What you'll need
- A whole head of garlic
- Olive oil
- Foil
- A pinch of salt
- An oven
Step by step
- Heat the ovenPreheat the oven to about 400 degrees Fahrenheit (200 Celsius).
- Trim the topSlice off the top quarter-inch of the whole head so the tops of the cloves are exposed, leaving the head otherwise intact.
- Oil and seasonSet the head on a piece of foil, drizzle the cut top with olive oil so it soaks in, and add a small pinch of salt.
- Wrap and roastWrap the foil into a sealed parcel and roast for about 40 minutes, until the cloves are golden and very soft.
- Squeeze out the clovesLet it cool enough to handle, then squeeze from the base so the soft roasted cloves slip right out.
Handy tips
- Roast several heads at once and refrigerate the extras for the week.
- Check near the end; small heads can be done sooner and can scorch if left too long.
- Mash the roasted cloves with a little of the oil for an easy spread.
Heads up
- Store leftover roasted garlic in the fridge, not at room temperature in oil, because garlic in oil at room temperature can grow harmful bacteria; use it within a few days.
FAQ
What temperature and how long to roast garlic?
Around 400 degrees Fahrenheit (200 Celsius) for about 40 minutes works well, until the cloves are golden and soft enough to squeeze out.
Can I roast garlic without foil?
Yes. You can use a small covered baking dish or a dedicated garlic roaster; the goal is to trap steam so the cloves soften.
How do I store roasted garlic?
Keep it in a sealed container in the fridge for a few days. Avoid storing it submerged in oil at room temperature.