There is nothing better than the sweet pungent aroma and flavor of roasted garlic. It is one of my all time favorite ingredients and I use it in many of my savory recipes. So I figured a How To Roast Garlic post was in order.
Roasting your own fresh garlic is beyond easy. If you can use a knife and an oven you are good to go! Or if you want an even easier method skip to the bottom of this post.
The amazing flavor that roasted garlic will bring to your recipes is most definitely worth the minimal effort. Once roasted the sharp overpowering flavor of raw garlic is replaced by a sweet, mellow and buttery quality. If you have never tried roasted garlic before you must do it . . .
Do It Now!
Rec
\ipe Card
- Garlic
- Olive Oil
- Salt/Pepper optional
- Preheat oven to 375°
- Remove some of the loose papery outer skin.
- Cut off the garlic top exposing the inner cloves.
- Wrap the garlic in foil and place in an oven safe ramekin or baking dish.
- Drizzle 1-2 Tablespoons of olive oil over each head of garlic and seal the foil over the top.
- Bake garlic for about 40-45 minutes, or until the cloves are soft and golden brown.
- Allow garlic to cool then squeeze the garlic and the cloves will pop right out. Or use a cocktail fork to remove each clove individually. (my preferred method)
Add salt and pepper with the olive oil if desired.
If roasting a large batch of garlic use a muffin pan.
Now enjoy your perfectly roasted garlic. Use it in recipes whenever you would normally use raw garlic. Heck, I have been known to spread my roasted garlic on sliced baguette! Or if you want a recipe that will really let your roasted garlic shine, check out my Artichoke and Roasted Garlic Dip.
If you don’t want to hassle with the cutting and the clove extracting process, here is the Extra Easy Roasted Garlic method.
Buy a package of peeled garlic cloves. Place desired amount of cloves in an oven safe dish and thoroughly coat with olive oil. Cover dish with foil and cook at 375° for 40-45 minutes. Stir twice during baking to prevent the cloves from burning on the bottom.
Just look at these glistening golden beauties! Take a moment to stop and smell the stinking roses.
“There are five elements: earth, air, fire, water and garlic.” – Louis Diat
Brown Butter Thyme Mashed Potatoes
Roasted Garlic & Bacon Potatoes
Artichoke & Roasted Garlic Dip
I love love love roasted garlic too! You’ve reminded me that I don’t eat it often enough!
I go through an unbelievable amount of garlic at my house! LOVE IT!
Hi Nicole,
Oh what a great idea–sharing not one,but two ways to roast garlic. I love it. I’ve been thinking of doing a couple of how-to’s myself. You go girl!
Di {CookTheTV}
Hi Di! You should definitely do some How To’s!
I love roasted garlic! Great DIY post on how to make it!
Thanks Jessica! I can’t get enough roasted garlic!
This looks like the perfect way to roast garlic! I need to give this a try too! Thanks for posting!
Thanks Maria! I hope you enjoy.
I LOVE roasted garlic! It’s great for so many things, especially mashed potatoes!
Have a great weekend, Nicole!
Mmmm, roasted garlic mashed potatoes, yesiree! Thanks for stopping by, Julie. You have a great weekend as well 🙂
I stumbled on your blog by accident, looking for a green tomato jam recipe and decided to explore it a little. Roasted garlic caught my eye as my husband is a garlic fiend. He roasts his outside on the bbq giving it a wonderful smoky flavor that makes an awesome garlic dip.
Oh yum. I bet the smoky roasted garlic is delicious! Thanks for the tip.
I’ve never tried roasted garlic, but since I frequently cook it too long when I sautee it, I want to give this a try. Can you store the garlic once it is roasted, or do you have to use it right away? I don’t usually use more than three or four cloves at once.
Thanks! Pinning.
I store my roasted garlic in the refrigerator. I use it within a week though. This is definitely a must try … Roasted Garlic will change your life 😀
Can you freeze or can roasted garlic to store it longer than one week?
Hi Julieann! I’ve never frozen or canned roasted garlic. But, I am fairly sure that freezing will work. As far as canning it, I’m clueless when it comes to that! Let me know if you give it a try and how it works out. Thanks 😀