How To . . . Roast Garlic

Roasted garlic adds a wonderful flavor to many dishes: salsa, steamed or roasted vegetables, grilled meats, soups & stews, pastas, mashed potatoes, garlic bread.

Roasting garlic is easy to do (much easier than peeling raw cloves), and can be done with either whole heads of garlic, or individual garlic cloves.

For Whole Garlic Heads:

Using a knife, cut off  the top of the head of garlic (about 1/4 to 1/2 inch), just enough to expose the individual cloves of garlic.

Place garlic head on a square of aluminum foil (Large enough to wrap around garlic head). Drizzle each cut garlic head with about 1 Tbs olive oil.

Wrap foil around garlic head and place on a baking sheet. If you are doing a large number of garlic heads at the same time, you could also line a rimmed baking sheet with foil, place garlic heads in the pan and then cover the entire pan with foil, instead of wrapping each garlic head.

Bake at 400°F for 30-40 minutes. The garlic cloves should be soft and slightly browned.

Remove foil, and let the garlic cool slightly. Use the tip of a knife to remove garlic cloves from skins. If the cloves are soft enough, you can also gently squeeze the individual cloves out of the skin of the garlic head.

Empty garlic skin

For Individual Garlic Cloves:

I like to use fresh garlic, but do not like peeling it, and I’m not always a good judge of how many heads to buy for the week. So I buy peeled fresh garlic cloves in 3 lb bags from Costco or Sam’s Club (in the refrigerated produce section):

I definitely can’t use this much garlic before it goes bad, and it really makes the refrigerator reek of garlic. Unless you freeze the whole bag! This has been a perfect solution for me. I throw the entire bag in the freezer (before ever opening it), and then pull out as many cloves as I need for a recipe. They thaw quickly just at room temperature, but you can also microwave them in a small bowl for about 10 seconds, if time is short. No more peeling garlic!

These cloves also work perfectly for roasting.

Place as many cloves of garlic as you want to roast in a small foil-lined oven safe bowl (like a ramekin). Or use a muffin tin if you want to do a lot at a time. Drizzle with olive oil (about 1 Tbs for 10-15 cloves) and wrap foil around cloves.

Bake at 400°F for 30-40 minutes. The garlic cloves should be soft and slightly browned.


1 Comment

Filed under Appetizers, Canning/Freezing, Condiments/Sauces, Tips and Tutorials

One response to “How To . . . Roast Garlic

  1. Gary Graham

    Roasted garlic is the best! Using “Elephant garlic” is a plus sometimes as you don’t need to use too many due to their size. If your unfamiliar with it just ask your produce guy. You’ll also find it to be not as potent or aromatic as regular garlic, which can be a plus for some foods where you only need a hint of garlic.


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