Learn the easiest method to make roasted garlic! This process brings out a caramelized sweetness to the garlic, making it extra delicious on everything it touches.

Use it to make the most decadent homemade garlic butter, or add it to bread, soups, salad dressings, entrees, and everything in between.

If you’re a garlic lover, you’ve got try this simple technique for how to roast garlic!

A white plate holes sliced French bread and a head of roasted garlic.
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I love chatting all about these behind-the-scenes food techniques with you. Whether it’s shortcuts or methods to simplify your time in kitchen, or new recipes our family is enjoying, I’m always so thrilled to get to share something fun!

Lately, we’ve been learning about garlic. I’ve simplified the process to make a garlic confit, garlic paste, and minced garlic. You can even learn how to peel garlic right here!

This is such a versatile, affordable, and simple ingredient to have on hand in your kitchen. Roasting garlic creates a caramelized sweetness, with a soft, tender finish that is truly irresistible.

There are so many ways to cook with garlic, and roasted garlic is one of the very best. It’s a classic, time-honored technique for a reason. Let’s learn why it’s so great, and learn how to make it the easy way!

A gold spoon lifting up a head of roasted garlic from a cast iron pan

Here’s Why You’ll Love Roasted Garlic

  • So Easy to Make
  • Sweet and Caramelized
  • Incredibly Versatile Ingredient
  • Stores Well
  • Easier to Digest than Raw Garlic
A close up of a roasted garlic head, garnished with fresh thyme leaves.

Ingredients and Substitutions

  • Garlic Bulbs – Also called a head of garlic. Choose a heavy, firm head of garlic.
  • Extra Virgin Olive Oil – You can use any of your favorite oils here, or use butter instead, as noted below.

Variations

  • Butter – switch out the traditional EVOO with butter, or simply add a little for a flavor change.
  • Add salt and pepper or your favorite herbs and spices. Red pepper flakes, thyme, rosemary and oregano are all wonderful additions.
Garlic heads laid out on a marble countertop

How to Make Roasted Garlic

  1. Preheat oven to 400ºF (200ºC). 
  2. Cut the top of each garlic head off (approximately ¼ inch) exposing the cloves. Remove paper. A knife slicing the ends off of a garlic bulb, on a wooden cutting board.
  3. Place garlic in a cast iron skillet, baking sheet or muffin tin with the cut side up. Drizzle with olive oil. Olive oil being poured over heads of garlic in a cast iron pan. Five heads of garlic in a cast iron pan.
  4. Cover with aluminum foil and bake as directed, until golden brown.
  5. Allow the garlic to cool to the touch before removing the cloves from the head. To remove, simply squeeze them out.
Five heads of roasted garlic in a cast iron pan.

To Roast Individual Cloves

  • Roasting individual cloves makes the process even quicker.
  • Simply leave the cloves inside their paper skin (intact, no need to peel) roasting until soft inside a foil packet with the olive oil.
  • Because roasting individual cloves will take less time, check them at around the 20 minute mark.
Five heads of roasted garlic in a cast iron pan.

Tips

  • Choose fresh, young garlic bulbs if possible. Avoid dried out or moldy garlic for the freshest possible flavor.
  • Brush (or rub with your fingers) the olive oil over the exposed garlic bulbs after slicing. Make sure it gets into all the nooks and crannies so it softens and caramelizes while it cooks.
  • Use any oven safe pan – I love my cast iron pans for roasting garlic.
  • If you’re unsure when it’s done, pierce the center clove with a paring knife. If it’s soft when you slice through, it’s done.
  • If you’d like, cook it for longer, checking every 10 minutes as it bakes, for up to 90 minutes. The extra time will caramelize it more, turning it into a deeper, more golden color.
  • The age and variety of your garlic bulbs will affect the roasting time, so keep that in mind!
A close up of a roasted garlic head, garnished with fresh thyme leaves.

Frequently Asked Questions

Is roasted garlic healthy?

Garlic is so good for you! It can help lower cholesterol and blood pressure, as well as boosting immunity. While roasting does require a little extra olive oil, it packs a big punch of flavor for very little calories.

What is the difference between raw garlic and roasted garlic?

Raw garlic has a much stronger, more bitter flavor profile. Roasted garlic is much more subtle, mellow, and even a little sweeter because of the caramelization.

A white plate holes sliced French bread and a head of roasted garlic.

Serving Suggestions

Add your roasted garlic anywhere you’d add regular minced garlic.

A white plate with sliced French bread and cloves of roasted garlic.

Dietary Considerations

  • Gluten Free
  • Dairy Free
  • Nut Free
  • Vegan
A white plate with sliced French bread and cloves of roasted garlic.

How to Store

  • Room Temperature – Your roasted garlic should only rest at room temperature for up to two hours while it’s cooling off for storage, or during serving.
  • Refrigerator – Remove the roasted garlic from the head, and store in an airtight container, refrigerating immediately. Roasted garlic can be stored in the refrigerator for up to two weeks.
  • Freezer – Freeze the roasted garlic as whole cloves, or mash it first. Freeze in an airtight container for up to 3 months.. Much like storing basil pesto in the freezer, roasted garlic can also be minced or pureed and then stored in ice cube trays to remove it as needed.
A gold spoon lifting up a head of roasted garlic from a cast iron pan

More Garlic

A gold spoon lifting up a head of roasted garlic from a cast iron pan
5 from 1 vote

Roasted Garlic

Learn the easiest method to make roasted garlic! This process brings out a caramelized sweetness in the garlic, making it extra delicious on everything it touches.
Prep: 5 minutes
Servings: 4
Pin Rate Print

Ingredients  

  • 1 garlic bulb (approximately 10 cloves of garlic)
  • 2 teaspoons extra virgin olive oil

Instructions 

To Roast Garlic Bulbs

  • Preheat oven to 400°F.
  • Cut ¼ inch off the top of each garlic head to expose the the cloves. Remove paper.
  • Place garlic in a cast iron skillet, baking sheet or muffin tin with the cut side up. Drizzle with olive oil, rubbing it into the nooks and crannies between each clove.
  • Cover with aluminum foil and bake 45 minutes, or until golden brown.

To Roast Individual Garlic Cloves

  • Leave the cloves inside their paper skin (intact, no need to peel) wrapping into a foil packet with the olive oil. Check them at around the 20 minute mark to see if they are soft.

Tips

  • Choose fresh, young garlic bulbs if possible. Avoid dried out or moldy garlic for the freshest possible flavor.
  • Brush (or rub with your fingers) the olive oil over the exposed garlic bulbs after slicing. Make sure it gets into all the nooks and crannies so it softens and caramelizes while it cooks.
  • Use any oven safe pan – I love my cast iron pans for roasting garlic, but a muffin pan works great for heads of garlic because it keeps them from moving while it roasts.
  • If you’re unsure when it’s done, pierce the center clove with a paring knife. If it’s soft when you slice through, it’s done.
  • If you’d like, cook it for longer, checking every 10 minutes as it bakes, for up to 90 minutes. The extra time will caramelize it more, turning it into a deeper, more golden color.
  • The age and variety of your garlic bulbs will affect the roasting time, so keep that in mind!
Calories: 19kcal | Carbohydrates: 0.2g | Protein: 0.05g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 0.2mg | Potassium: 3mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.02mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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