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.
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.
Notes
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!