Close Up of Roasted Garlic Head Near Other Heads Of Garlic and Tea Towel.

Incredibly Simple Homemade Roasted Garlic

Roasting garlic is one of those seemingly complicated culinary methods that is incredibly simple to achieve. Really and truly! With just two simple ingredients, you will be well on your way to making roasted garlic from the comfort of your own home.

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What is Roasted Garlic?

As its name suggests, it is quite simply garlic that has been roasted, typically in an oven. While mild and slightly sweet, it also adds a pleasant umami undertone that effortlessly adds to the complexity of any dish. 

What sets roasted garlic apart from raw garlic is that it is mellow enough to eat straight from the head. Sorta like an onion. Raw onions often have a strong bite to them, whereas, caramelized onions possess a sweet, pleasant flavor and softer texture.   

There have also been reports that it is easier to digest for those with sensitivity to raw garlic. 

Seven Whole Heads Of Roasted Garlic on Wooden Cutting Board Next To Tea Towel.

My Favorite Ways to Use Roasted Garlic

It can largely be utilized in any recipe calling for raw garlic. However, the flavor and intensity of garlic flavor will differ. Here are some of my tried and true places to use roasted garlic:

  • Smeared on toasted bread – It is especially fitting on this focaccia bread. Once roasted, garlic mashes and spreads like butter. 
  • Speaking of butter – It is a natural addition to compound butter. Take it one step further and slather roasted garlic compound butter on a split French loaf, bake in the oven and you have scored some epic garlic bread. 
  • Add to dressings or vinaigrettes – For a change of pace, try adding it to any dressing or vinaigrette that calls for raw garlic.  
  • Add to sauces or straight into pasta – It adds an earthy sweetness to homemade sauces. Want even more garlic flavor? Try adding it straight to the dough of homemade pasta like this Roasted Garlic and Herb Pasta
  • Mashed potatoes – One of my favorite uses is to add it to mashed potatoes. Simply add several cloves when adding your butter or olive oil and cream and mash together. Next level mashers!
  • Homemade dips – Roasted garlic hummus is a classic. Try adding to spinach dip or even blended salsa.
  • Soups and stews – It is especially beautiful in a hearty potato soup or a creamy, luscious tomato basil soup. 
Close Up of Clove of Roasted Garlic on Spoon With Bowl of Roasted Garlic Cloves in the Background.

Storing Roasted Garlic

If not using your garlic immediately, transfer to an airtight container and keep it in the fridge. Refrigerated, it will keep for 5-7 days. In most cases, there is no need to bring it up to temp before using. It will be soft and malleable even straight from the fridge. 

If you have an abundance of garlic heads or are just a garlic enthusiast like me, you can roast numerous garlic heads at one time and freeze the excess. It will keep in the freezer for up to three months. 

To freeze, I like to remove the cloves from the head and then mash. I then add to a freezer-safe bag and spread thin so that I can freeze flat. When you need some roasted garlic, you can easily break off a chunk and keep the rest safely in the freezer for future use. 

Close Up Of Whole Head Of Garlic In Front Of Other Garlic Heads Stacked Up.

Tips and Tricks

  • Already using the oven? Go ahead and throw in some garlic to roast! Unless I’m making roasted garlic in bulk, I never turn on my oven with the sole purpose of roasting garlic. When I have some extra garlic heads handy, I throw them into the oven with whatever I am baking at the time. Saves energy and kills two birds with one stone. Gotta love that 😉
  • Roasted garlic is easily made in an air fryer! Follow the same method as oven-roasted garlic, place in your air fryer and bake at 400 degrees Fahrenheit for about 25 minutes. 
  • An alternative method for roasting garlic is to roast individual, already peeled cloves. Simply toss the peeled cloves of garlic in an oven-safe dish, drizzle with olive oil and bake in a 400-degree oven for 20 – 30 minutes. 
  • Feeling fancy? Submerge roasted garlic cloves in olive oil! Not only do you have roasted garlic, but you also have garlic-infused oil that you can utilize in vinaigrettes and other dishes. Keep in the fridge when not using. Roasted garlic-infused oil will keep for about 10 days. 
  • For an even bigger flavor boost, try roasting your garlic with salt, pepper and fresh herbs. Rosemary, basil and thyme would all be beautiful additions to roasted garlic.  
  • Don’t toss the outer layers of skin from the garlic heads! Keep those babies to make stock. I keep a bag of vegetable scraps in my freezer at all times, so I’m ready to make stock whenever the urge strikes. If you’re looking for a chicken stock recipe, this is my go-to. I love when every part of the vegetable can be utilized! Garlic skins can also be composted.
Close Up of Jar of Garlic Infused Oil With Spoon and Tea Towel in Background.

Method

Preheat oven to 400 degrees Fahrenheit. 

Cut the tops off of whole heads of garlic, exposing the cloves. Remove the loose, papery skins from the outside of the head leaving the skins of the cloves intact. 

Drizzle the garlic heads with olive oil

Using parchment paper or aluminum foil, enclose the garlic heads in a packet. When making roasted garlic in bulk, I prefer to use a cast-iron skillet or oven-safe baking dish and cover with foil. 

Cook for 45 – 60 minutes. Please note that bake times will vary depending on your appliance and the size of your garlic heads. 

Enjoy immediately or save to use for future dishes!

Overhead View of Roasted Garlic Cloves In Olive Oil and Glass Bowl With Spoon and Tea Towel.
Close Up of Roasted Garlic Head Near Other Heads Of Garlic and Tea Towel.

Incredibly Simple Homemade Roasted Garlic

Mellow, sweet and buttery, roasted garlic is a must-have in the kitchen. Make roasted garlic at home with this simple recipe.
Prep Time 5 mins
1 hr
Total Time 1 hr 5 mins
Course Condiment
Cuisine American
Servings 10 servings
Calories 18 kcal

Ingredients
  

  • 1 head of garlic
  • 1-2 tsps olive oil

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut the tops off of whole heads of garlic, exposing the cloves. Remove the loose, papery skins from the outside of the head leaving the skins of the cloves intact.
  • Drizzle the garlic heads with olive oil.
  • Using parchment paper or aluminum foil, enclose the garlic heads in a packet. When making roasted garlic in bulk, I prefer to use a cast-iron skillet or oven-safe baking dish and cover with foil.
  • Cook for 45 - 60 minutes. Please note that bake times will vary depending on your appliance and the size of your garlic heads.
  • Enjoy immediately or save to use for future dishes!

Notes

  • Already using the oven? Go ahead and throw in some garlic to roast! Unless I’m making roasted garlic in bulk, I never turn on my oven with the sole purpose of roasting garlic. When I have some extra garlic heads handy, I throw them into the oven with whatever I am baking at the time. Saves energy and kills two birds with one stone. Gotta love that 😉
  • Roasted garlic is easily made in an air fryer! Make a packet out of aluminum foil for your garlic head, drizzle with oil, place in your air fryer and bake at 400 degrees Fahrenheit for about 25 minutes. 
  • An alternative method for roasting garlic is to roast individual, already peeled cloves. Simply toss the peeled cloves of garlic in an oven-safe dish, drizzle with olive oil and bake in a 400 degree oven for 20 - 30 minutes. 
  • Feeling fancy? Submerge roasted garlic cloves in olive oil! Not only do you have roasted garlic, but you also have garlic-infused oil that you can utilize in vinaigrettes and other dishes. Keep in the fridge when not using. Roasted garlic-infused oil will keep for about 10 days. 
  • For an even bigger flavor boost, try roasting your garlic with salt, pepper and fresh herbs. Rosemary, basil and thyme would all be beautiful additions to roasted garlic. 
  • Don’t toss the outer layers of skin from the garlic heads! Keep those babies to make stock. I keep a bag of vegetable scraps in my freezer at all times, so I’m ready to make stock whenever the urge strikes. If you’re looking for a chicken stock recipe, this is my go-to. I love when every part of the vegetable can be utilized! Garlic skins can also be composted.
Keyword Roasted Garlic

Hit me up in the comments below when you make some roasted garlic!

I’d love to hear from you!

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Sherry
4 months ago

Very simple, yet sounds yummy. I love how you explain it with proper steps without any complicated process. I will try this weekend!!