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
Add salt and pepper with the olive oil if desired.
How To Roast Garlic
Ingredients
Instructions
Notes
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
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Artichoke & Roasted Garlic Dip
Tanya says
June 4, 2013 atI love love love roasted garlic too! You’ve reminded me that I don’t eat it often enough!
Nicole Harris says
June 4, 2013 atI go through an unbelievable amount of garlic at my house! LOVE IT!
Di {CookTheTV} says
June 4, 2013 atHi 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}
Nicole Harris says
June 4, 2013 atHi Di! You should definitely do some How To’s!
Jessica@AKitchenAddiction says
June 4, 2013 atI love roasted garlic! Great DIY post on how to make it!
Nicole Harris says
June 5, 2013 atThanks Jessica! I can’t get enough roasted garlic!
Maria says
June 9, 2013 atThis looks like the perfect way to roast garlic! I need to give this a try too! Thanks for posting!
Nicole Harris says
June 9, 2013 atThanks Maria! I hope you enjoy.
Julie @ This Gal Cooks says
June 14, 2013 atI LOVE roasted garlic! It’s great for so many things, especially mashed potatoes!
Have a great weekend, Nicole!
Nicole Harris says
June 15, 2013 atMmmm, roasted garlic mashed potatoes, yesiree! Thanks for stopping by, Julie. You have a great weekend as well 🙂
Pam says
July 3, 2013 atI 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.
Nicole Harris says
July 5, 2013 atOh yum. I bet the smoky roasted garlic is delicious! Thanks for the tip.
Heidi@OneCreativeMommy says
November 2, 2013 atI’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.
Nicole Harris says
November 3, 2013 atI 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 😀
julieann r says
December 10, 2013 atCan you freeze or can roasted garlic to store it longer than one week?
Nicole Harris says
December 11, 2013 atHi 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 😀