Easy Roasted Garlic
This oven roasted garlic recipe produces cloves that are wonderfully sweet, incredibly soft, creamy, and golden brown. Add them to mashed potatoes, sauces, soups, and more! Roasted garlic is creamy, sweet, and spreadable. Adam and I love eating the cloves whole alongside dinner (roasted chicken is one of our favorites). We also enjoy mashing it into butter and spreading it on toast. Yum! You can also add it to soups and sauces and love it when making roasted garlic bread. There are far too many ways to enjoy roasted garlic to count. Have some with it! Key Ingredients Garlic: I roast whole heads of garlic and usually roast 3 or more at a time. Olive oil: Keeps our garlic from drying out as it roasts in the oven. Salt and pepper: Seasons the garlic and make it taste even more amazing. Fresh thyme: This is optional, but wrapping some fresh herbs with your garlic is a great way to add more flavor. Garlic: I roast whole heads of garlic and usually roast 3 or more at a time. Olive oil: Keeps our garlic from drying out as it roasts in the oven. Salt and pepper: Seasons the garlic and make it taste even more amazing. Fresh thyme: This is optional, but wrapping some fresh herbs with your garlic is a great way to add more flavor. Find the full recipe with measurements below. Tips for How to Roast Garlic Tip 1: Bake until caramelized. I roast whole heads of garlic in a 400°F oven for 40 to 70 minutes. You’ll know when it is ready to come out of the oven when it’s soft, spreadable, and looks caramelized. Tip 2: Cut in half to expose cloves. To prepare garlic for roasting, I cut the top off the garlic to expose the cloves inside (I cut the opposite side of the root end). Then, I generously season the cut side with salt and pepper and drizzle over olive oil. Tip 3: Roast in packets to prevent drying and add extra flavor. To prevent the garlic from drying out, roast it in little packets. In our photos, we’ve used parchment paper and kitchen twine to make the packets, but foil works, too. Remember that you can sneak some fresh herbs into the packet to infuse more flavor into the garlic as it roasts. Ways to Use Roasted Garlic It’s sweet, mellow flavor makes it perfect for many dishes. Mash and stir it into mashed potatoes, macaroni and cheese, softened butter, sauces, and dressings (like homemade ranch). Serve it next to roasted turkey, or mash and stir into gravy. I also love using it to make this roasted garlic bread (it’s incredible) and mashing it into this easy olive oil dip. Or swap fresh garlic for roasted in this hummus or garlic aioli. Easy Roasted Garlic PREP 5 mins COOK 45 mins TOTAL 50 mins PREP 5 mins COOK 45 mins TOTAL 50 mins You can eat roasted garlic straight out of the cloves or spread it onto warm bread. Mashing some into butter, sauces, and creamy dips is also an excellent idea. You can roast garlic using foil or parchment paper. If using parchment, you must secure the packets with kitchen twine. 3 whole heads garlic Watch Us Make the Recipe You Will Need 3 whole heads garlic 1 tablespoon olive oil Salt and fresh ground black pepper 3 sprigs fresh thyme, optional Directions 1Heat the oven to 400°F (204°C). Cut squares of parchment paper or foil large enough to wrap each garlic head. 2Remove loose outer skin from garlic heads, but leave enough for the head to stay intact. Then, cut 1/4-inch off the top of each head (opposite the root end) to expose the cloves. 3Place a garlic head, cut side up, in the center of each parchment/foil square. Make a small ring of thyme around the base of each garlic head. Drizzle garlic with olive oil, then season with salt and pepper. 4Bring the parchment/foil sides up to enclose the garlic, creating a sealed packet. (Secure parchment packets with kitchen twine.) 5Place garlic packets on a baking sheet and bake for 40 to 70 minutes or until cloves are light brown and soft. 1Heat the oven to 400°F (204°C). Cut squares of parchment paper or foil large enough to wrap each garlic head. 2Remove loose outer skin from garlic heads, but leave enough for the head to stay intact. Then, cut 1/4-inch off the top of each head (opposite the root end) to expose the cloves. 3Place a garlic head, cut side up, in the center of each parchment/foil square. Make a small ring of thyme around the base of each garlic head. Drizzle garlic with olive oil, then season with salt and pepper. 4Bring the parchment/foil sides up to enclose the garlic, creating a sealed packet. (Secure parchment packets with kitchen twine.) 5Place garlic packets on a baking sheet and bake for 40 to 70 minutes or until cloves are light brown and soft. Adam and Joanne's Tips Storing: Roasted garlic lasts a few days in an airtight container in the fridge. To extend its shelf life, remove the roasted garlic cloves, add them to a clean food storage container, and cover with olive oil. Store the garlic and olive oil in the refrigerator for up to two weeks (you can also use the oil). You can freeze roasted garlic as whole cloves, mashed into a puree, or covered in olive oil. The frozen garlic should last up to 3 months. Parchment paper: If using parchment, trim the excess paper from the tops of the packets so they do not touch the top of your oven. Herbs: Instead of thyme, try other fresh herbs like rosemary or dill. The nutrition facts provided below are estimates. Storing: Roasted garlic lasts a few days in an airtight container in the fridge. To extend its shelf life, remove the roasted garlic cloves, add them to a clean food storage container, and cover with olive oil. Store the garlic and olive oil in the refrigerator for up to two weeks (you can also use the oil). You can freeze roasted garlic as whole cloves, mashed into a puree, or covered in olive oil. The frozen garlic should last up to 3 months. Parchment paper: If using parchment, trim the excess paper from the tops of the packets so they do not touch the top of your oven. Herbs: Instead of thyme, try other fresh herbs like rosemary or dill. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 whole head garlic / Calories 93 / Protein 2 g / Carbohydrate 12 g / Dietary Fiber 1 g / Total Sugars 0 g / Total Fat 5 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 161 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us