How to Roast Garlic in the Oven (Whole Roasted Garlic + Cloves)
How to roast garlic in the oven whole and as individual cloves - for a caramelized, sweet, nutty, buttery smooth treat to spread over bread, add to soups and stews, mix into dips, and more.
Slice the garlic head in half across the middle and place both halves onto a large piece of foil (large enough to wrap around both parts).
Drizzle the raw garlic with olive oil and lightly brush/rub it into the garlic cloves.
Seal the tin foil around the pieces to create a little "parcel."It's best to loosely wrap the garlic to avoid the cloves touching the foil; otherwise, it can stick.
Roast in the oven for about 30 minutes (30-40 is the standard for most ovens). At this point, the garlic should be a golden color and super-soft to touch. You can try and piece and then continue roasting if it isn't quite at your preferred level.You can optionally unwrap the foil for the final five minutes to allow it to darken and caramelize further as the "packet" will essentially steam it. For even more caramelized results, reduce the heat to 350ºF/175ºC and roast for longer. I recommend checking every 10-or so minutes until it reaches your desired color/flavor.
Alternative whole roasted garlic method: Rather than slicing the garlic head in half, you can peel the outer, papery layers of the bulb (you should be able to see some individual cloves in their papery skin) then cut just about ½ inch from the top of the cloves, cutting away the papery ends, so the cloves are exposed. Then drizzle with oil and bake.To remove the roasted garlic cloves from the head, allow it to cool enough to touch, and simply squeeze them out.
Method 2: How to roast garlic cloves
When roasting individual cloves, I use a similar method. Place the unpeeled cloves in a tin foil packet, drizzled with a bit of olive oil, then roast until tender. This will take less time – I recommend checking at the 15-minute mark, returning to the oven if needed, and checking every few minutes until ready.
How to Store Roasted Garlic?
Store: once roasted, I recommend removing the cloves from the head and storing them in an airtight container (or tightly wrapped- otherwise, they will become dry) for 3-5 days.Freeze: either freeze the roasted cloves as larger pieces or mash the roasted garlic first. Then transfer to a freezer-safe bag/container and freeze for up to 3 months. When freezing the mashed garlic, spread it in a thin layer in your bag and freeze flat. That way, you can simply snap off pieces as needed. Alternatively, freeze into a small ice-cube tray or teaspoon/tablespoon blobs. For the larger clove pieces, you can allow them 10-15 minutes at room temperature to thaw.Reheat: if you'd like to reheat/soften the garlic once more, you can place it back in the oven at a low temperature for 10-15 minutes.
Video
Notes
Using a garlic roaster: there are dishes called garlic roasters that you can use in place of foil. It may be worth the investment if you plan on roasting garlic often.
Can you substitute the foil? Yes, you should be able to use parchment paper (trim the excess and wrap with twine to seal). Alternatively, you could place the garlic heads in a muffin tip and cover with another tin (or another muffin tray) or use a garlic roasting pot.
Can I roast elephant garlic? You sure can, though the time will change. I recommend using the same method and roasting for around 1 hour, or until tender. Then, for more caramelized flavor without burning, reduce the oven to 360ºF/180ºC and roast for a further 20-30 minutes.
Why is my garlic bitter? This may be down to the age of your garlic or the fact that it's under/overcooked. I know that garlic can be sensitive to higher heat. SO if you find that your garlic is always bitter, you could try reducing the oven temperature to 350ºF/175ºC next time and roasting for longer (between 40-50 minutes), which may help.
Roast in bulk: for any garlic lover, I recommend roasting the garlic heads in bulk and then freezing to save time in the long run.
How long to roast garlic? The time needed to roast the garlic will depend on the size and age of the garlic, the amount of oil used, and your preferred results. I recommend starting to check on it at 25 minutes and increasing it in 5-minute increments.
To roast garlic in an air fryer: I haven't tried this method (yet). However, I recommend using the same wrapped method and cooking at 370ºF/190ºC for 22-25 minutes.
Optional Add-Ins and recipe variations:
Butter: you can add a little butter in with the oil or use butter alone.
Salt & Pepper: adding a little can help enhance the flavor while remaining neutral enough for various uses.
Herbs/Spices: I usually only use olive oil when roasting garlic, so it stays neutral enough for various dishes. However, you can easily add fresh herbs to the foil package (rosemary works particularly well or thyme, sage). You could also use red pepper flakes.
Check the blog post for more tips and serving suggestions!