How to roast garlic whole in the oven. Roasting a whole head of garlic is easy and delicious. It’s a wonderful addition to so many dishes or to simply eat on its own.
There are few things I love more than the savory smell and rich taste of roasted garlic. I like to roast my garlic whole, with this simple recipe that results in big flavor. Roasting the garlic mellows out the flavor of the fresh garlic, takes away the bitter taste and turns it into a caramelized, sweet and buttery treat.
Roasted garlic is one of my favorite things to make because you can use it in so many dishes such as pasta, dips and hummus, and it’s just as good on its own spread over crusty bread or turned into an easy focaccia bread. One of the best things is that the roasting process is easy, only involving two ingredients and ready in about 30 minutes!
Roasted Garlic Ingredients
- Garlic Head – I prefer roasting whole cloves/a whole bulb of garlic, but you can also roast individual cloves of garlic.
- Olive Oil – extra virgin is my preferred choice.
- Tin Foil – don’t skip this step or use parchment paper, the foil is what helps the garlic caramelize and roast evenly.
- Muffin Tin – each space is the perfect size for whole garlic bulbs, but a small baking dish or small baking sheet will work in a pinch. You can even put the tinfoil right on the oven rack.
How to Make Roasted Garlic
Start with a preheated oven temperature of 400°F. Using a sharp knife, slice the top off of your head of garlic until you see the tops of the garlic cloves. Peel back a few of the outer layers and place your raw garlic, cut side up on the foil. Cover the garlic clove with a small amount of olive oil then wrap it into a bundle and place in the muffin tin.
If you don’t have a muffin tin, you can also pack the foil packets cut side up into a small baking dish. Place the tin in the hot oven and bake until soft and golden, about 30-40 minutes. Enjoy!
- 1 Garlic Head
- 1 Tablespoon of Olive Oil
- Aluminum Foil
- Muffin Tin
- Preheat oven to 400ºF.
- Take a head of garlic and slice the top of the garlic head about 1/4 inch down. You should be able to see the tops of each individual clove of garlic.
- Peel some of the outer layers of the garlic head leaving intact the skins of the individual cloves.
- Place your garlic, cut side up, on a sheet of aluminum foil and cover with olive oil.
- Wrap your garlic in the aluminum foil. Place cut side up in a muffin tin.
- Bake for 30-40 minutes until soft and golden.
Amount Per Serving: Calories: 98Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 64mgCarbohydrates: 12gFiber: 0gSugar: 6gProtein: 1g
Nutrition values are estimates only.
Ways Use Roasted Garlic
- Salad dressings
- Garlic bread
- Pizza topping
- Pasta dishes
- Roasted garlic hummus
- Focaccia bread
- Soups & stews
- Mashed potatoes
- Garlic paste
- Garlic confit
Best Tips for Storing Roasted Garlic
- Let the garlic cool to room temperature, then store the roasted garlic cloves in an airtight container in the fridge for up to 5 days.
- Reheat in the oven at 200°F for about 10 to 15 minutes.
- You can freeze roasted garlic for up to 3 months, either in the whole cloves, individual garlic cloves, or by mashing the garlic first and putting in a small jar, ice cube tray, or freezing in sheets by spreading it into a storage bag before putting in the freezer.
- To defrost the garlic, thaw for 15 minutes at room temperature before using.