Are you ready to take garlic to a whole new level? This easy to follow method for Roasted Garlic in the Oven is a must know in any kitchen. The result is rich, sweet, downright delicious and adds the perfect boost of flavour to any meal.
Garlic lovers rejoice! Roasted Garlic in the Oven, IMHO, is something everyone should know how to make! If you love garlic as much as the next guy (which I’m willing to bet my third child you do) then I know you’ll love Roasted Garlic just as much. If not more. There’s just something magical that happens when those whole olive oil slathered bulbs hit the hot oven long enough for them to soften and caramelize to absolute perfection. And the pure satisfaction that comes from effortlessly being able to push each individual roasted clove right out of it’s skin. And onto a slice of toasted bread. Orrrrrr directly into your piehole. But, that part is up to you to decide.
In a world where we, as a society, can’t ever seem to agree on much, I know there’s one thing most of us can say proudly and with confidence: GARLIC MAKES EVERYTHING BETTER. Am I right? I know I’m not the only one that can say that I’d eat it raw and actually enjoy it or that I’d be fine living in a world where I smelled only garlic for the rest of my life. In my very humble opinion, almost every good dish starts with some garlic and no, that’s not just the Italian in me. If you’re ever stuck on what to make just add garlic to a pan and see where it takes you from there. Or better yet…. try roasting it in the oven and then seeing where it takes you! The possibilities are endless!
Whether you’re a seasoned chef or enthusiastic home cook, Roasting Garlic is life changing and that not-so-secret weapon you MUST HAVE in your kitchen. And DO NOT EVEN GET ME STARTED on the smell that fills the house as it roasts up in the oven. Just for that alone, it’s worth making this recipe.
WHAT YOU’LL NEED TO MAKE THIS RECIPE
You barely need anything other than the garlic itself to make perfect Oven Roasted Garlic every single time. So, let’s discuss the exact ingredients in a little bit more detail down below:
- Garlic: The most important part of roasting garlic, of course! Since garlic is THE ONE AND ONLY star of the show here, you want to go for nice big bulbs that are fresh, whole and intact.
- Olive Oil: Adds flavour, keeps the bulbs from drying out and helps with the caramelization and browning process as they roast up in the oven. Therefore, as always, good quality and extra virgin works best in this recipe. However, you can use a different oil instead, such as avocado, if you prefer.
- Salt and Pepper: Adds flavour and helps the garlic release moisture and caramelize as it roasts. However, adding salt or pepper is totally optional, depending on your preference or what you’re going to be using the roasted garlic for. Sometimes I add both, other times I add just salt OR pepper and sometimes, I don’t add either. How much you add is also up to you keeping in mind that a little bit goes a long way in this recipe. Roasted garlic in the oven will come out delicious with or without a sprinkling of salt or pepper!
HOW TO MAKE PERFECTLY ROASTED GARLIC EVERY SINGLE TIME (KEY TIPS)
You can find full instructions for how to Roast Garlic in the Oven in the recipe card down below, but here are a few quick tips to keep in mind:
- Start with nice, big and FRESH garlic bulbs for best results. Remember, the garlic is the star of the show here and you really want those roasted cloves to shine!
- Keep the bulb whole and the cloves intact. We’re going to remove the first few layers of the peel but it’s important that the cloves stay attached with at least one outer layer of skin keeping them altogether. EXTRA TIP: Don’t cut off toooo much from the top of the bulbs, just cut off enough to have the tops of the cloves exposed. About 1/4-inch is good enough.
- Roasting garlic in the oven can take anywhere from 30-60 minutes at 400 degrees. The time it takes your garlic to roast will depend on how big your bulbs are and how caramelized or browned you want them to get. I recommend starting to check on your garlic at the 30 minute mark and then again every 10 minutes after that until it reaches your desired doneness. EXTRA TIP: Consider roasting garlic at the same time as other dishes you may be roasting for a step up on meal prep. Roasted garlic in the oven doesn’t take much space so it’s easy to throw in a bulb or two while roasting something else such as veggies for the week.
- Use caution when opening the foil parcel after the garlic comes out of the oven. There will be hot steam and lots of it which could easily burn you without care.
- Make as many bulbs at the same time as you want! I like to individually wrap and season mine, however, you can put them all in the same parcel if you prefer. RECIPE NOTE: Although you can if you want, there is no need to use a baking dish (I never do!). Just place the garlic foil parcels directly on the oven rack to roast.
- Allow the garlic bulbs to cool slightly before attempting to squeeze out the cloves. They’ll be hot, hot, hot directly out of the oven and you don’t want to burn yourself.
HOW TO USE ROASTED GARLIC
So, you’ve stepped into the Heavenly world of Roasted Garlic. NOW WHAT?! First, promise me that you’ll go and take a soft and tender clove out of it’s skin RIGHT NOW. Eat it as is. With no accompaniment. With nothing to hide it’s flavour. A magic you NEED to experience. Glorious, isn’t it?
Now that that’s out of the way, here are some other ways to use it (if you can stop yourself from eating the entire bulb, that is)
- Spread it onto bread or crackers. Roasted Garlic is an epic part of a grazing or charcuterie board, my friends. This stuff goes SO DANG WELL with meats and cheeses of any kind and is DELICIOUS slathered up on top of a baked brie. You’re welcome.
- Stir it into mashed potatoes, turnip mashed or cauliflower mashed. Need I say more?
- Blend it into sauces or dips such as mayonnaise or ranch dressing to give them that extra boost of flavour you didn’t even know you needed.
- Level up your pizza game! Blend it into the sauce, use it as a topping or work it into Homemade Pizza Dough.
- Stir it into pastas, pasta sauces or risotto.
- Add it to soups and stews. Like this Roasted Garlic and Butternut Squash Soup or this Creamy Pumpkin Soup.
- Whip it into butter or olive oil for a savoury addition to things like steaks, vegetables, potatoes, garlic bread or naan bread.
FREQUENTLY ASKED QUESTIONS
Yes! Oven roasted garlic is a delicious and nutritious way to enjoy the flavours and benefits of garlic. Garlic is high in Vitamin C, B6 and manganese. It’s also low in calories, is known to improve cholesterol levels and reduce the risk of heart disease.
To cut garlic for roasting, be sure to use a sharp kitchen knife. Cut about 1/4-inch directly off the top of the entire bulb leaving the tops of the inner cloves exposed. Be careful not to cut off too much. See the video and photos down below for more details.
No, there is no need to wash garlic before roasting. To prep the bulbs, simply peel back any loose outer skin leaving the first layer and cloves in tact.
Store peeled or unpeeled Roasted Garlic in an airtight container in the fridge for up to 4 days. However, if you want it to keep for longer, peel the skin off the cloves and put them in a jar covered in olive oil. The oil will help preserve them and keep them good for up to 2 weeks. IMPORTANT: Never store garlic covered in olive oil at room temperature or you’ll run the risk of creating botulism. Instead, store it in the fridge and if the oil solidifies, simply take it out 20-30 minutes before you want to use it.
YES! I love making a few bulbs of roasted garlic at a time because they freeze incredibly well. There are a couple of different ways you can freeze your roasted garlic. Either way, frozen Roasted Garlic will be good for up to 6 months. Set them out briefly at room temperature to thaw before using.
1) Allow the garlic to cool completely then carefully squeeze out the individual cloves. Lay them out in a single layer on a parchment lined baking sheet. Freeze then transfer to a freezer safe sealed container or ziploc bag.
2) Squeeze and mash the cooled roasted cloves into individual sized portions using ice cube trays. Once frozen, pop out the cubes and transfer them to a freezer safe sealed container or ziploc bag.
- 1 Whole Head Garlic
- Drizzle of Olive Oil
- Salt and Pepper, to taste, optional
- Preheat the oven to 400° and place the oven rack in the center. Using your hands, peel off the loose outer layers of the skin, leaving the inner layer, bulb and cloves in tact.
- Using a sharp kitchen knife, carefully cut 1/4-inch off the top so that the inner cloves are exposed. Be careful not to cut off too much.
- Place the garlic bulb onto a square piece of foil. Drizzle with olive oil and a light sprinkling of salt and pepper, if using.
- Pull the sides of the foil up and around the garlic so that you make a little parcel. Place the parcel directly onto the oven rack and roast for 30-60 minutes* (see notes) or until the cloves are caramelized and soft when pressed. Eat as is or on bread or crackers (see blog post for ideas for other uses).
Roasting garlic in the oven can take anywhere from 30-60 minutes at 400 degrees. The time it takes your garlic to roast will depend on how big your bulbs are and how caramelized or browned you want them to get. I recommend starting to check on your garlic at the 30 minute mark and then again every 10 minutes after that until it reaches your desired doneness.
Make as many bulbs at the same time as you want! I like to individually wrap and season mine, however, you can put them all in the same parcel if you prefer.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 301mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 2g
Nutrition is only an estimate and calculated using Nutritionix.
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