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Learn how to roast garlic with this simple oven method. Requiring only two ingredients and a little bit of time this homemade roasted garlic is a great way to get major flavor payoff in your cooking!
All that’s required for this technique is a few heads of fresh garlic and good quality olive oil. That’s it!
How to Roast Garlic
- Cut the garlic. Just a little bit off the top. Using a very sharp knife helps here. This is my favorite knife of all time.
- Wrap in tinfoil. Not all the way just yet. You’re going to kind of swaddle the garlic, cut side up, in the foil.
- Drizzle with olive oil. Be generous here. Give it a few tablespoons per bulb of garlic. Then seal the entire thing up in the foil.
- Roast the garlic. In a 350 degree oven for about 80 minutes.
- Store the garlic. Covered in olive oil in a glass jar.
Ways to use it
- In pasta! Add it to your favorite homemade sauce or just toss it in freshly cooked pasta with a little butter and parmesan. Yum! It would even be amazing added to the meat sauce of my momma’s lasagna!
- In mashed potatoes. Use an entire head. Go crazy!
- As a spread. Make the ultimate garlic bread by spreading a few cloves of roasted garlic onto some crusty sourdough bread and toasting it.
- On meats. Make a paste of butter, roasted garlic, and herbs and seasoning. Spread it over the skin of a roast chicken or on a beef roast.
How to store leftover roasted garlic
If you don’t use the entire head of garlic, it can be stored! To get all the roasted cloves out: let the garlic cool down for a little bit, until it’s easy to handle. Squeeze the head from the bottom up. All the cloves will just smoosh right out!
Do this directly over a small glass jar and top with good quality olive oil so everything is completely covered. Seal and store in the fridge for up to one week!
Watch the recipe video!
How to Roast Garlic
- 1 head of garlic
- 2 tablespoon olive oil plus more for storing
- Preheat oven to 350 degrees.
- Cut off the top of the garlic head. Place in the center of a small square of aluminum foil. Drizzle with olive oil and wrap tightly into a ball.
- Place in preheated oven and bake for 75 – 80 minutes, or until cloves are soft and golden brown. (The nose knows and will tell you when it is ready!)
- Allow garlic to cool for a few minutes before pressing out into a small glass jar. Top the cloves with more olive oil, being sure to completely cover the bulbs. Seal and store in fridge for up to one week.
- Recipe can be easily multiplied to roast multiple heads of garlic. Simply wrap each one individually in foil.