About This Recipe
Roasted garlic is one of those simple things that completely transforms a dish. When you roast garlic, the sharp bite disappears and is replaced with a mellow, caramelized sweetness that’s downright irresistible. I always keep a jar in the fridge—it’s an easy flavor booster for dressings, soups, mashed potatoes, or just spread on toast.
Why You’ll Love This Recipe
- Easy to prep and mostly hands-off
- Sweet, nutty flavor with no garlic burn
- Versatile: Use it in sauces, dips, or straight on bread
- Keeps well in the fridge or freezer
- Great for meal prep or last-minute flavor boosts
Ingredient Notes
- Garlic bulbs: Look for plump, firm, and heavy heads with tight skin and no soft spots. If they feel light or are sprouting, skip them.
- Olive oil: Use a good one, but it doesn’t need to be fancy.
- Salt: A big pinch of kosher salt helps bring out the sweetness.
How to Make Roasted Garlic
- Prep the Garlic
- Oil & Salt
- Roast
- Peel
- Store
Variations
- Whole Head Method: Slice the top off a whole garlic bulb, drizzle with oil, wrap in foil, and roast as above.
- No Foil? No problem. Roasting uncovered gives more caramelization.
- Air fryer option: Roast at 375°F for about 15–20 minutes until golden.
Homecook to Homecook Tip
- One head = ~1/4 cup roasted garlic cloves.
- Batch it up: Roast 3–4 heads at a time—it freezes beautifully.
- Storage tip: Store it in oil in the fridge to avoid spoilage. Please don’t leave it at room temperature.
- Use it up: Mash into hummus, whisk into vinaigrettes, spread on bread, or swirl into soups and mashed potatoes.
Roasted Garlic
Equipment
Instructions
- Break the garlic head into garlic cloves and remove all the unecessary peel.
- Place the garlic cloves on a baking sheet and drizzle with oil–roast for half an hour in a 400ºF oven. Rotate the baking sheet halfway through.
- Peel and place all the roasted garlic cloves in a jar. Cover the garlic cloves with olive oil.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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