Roasted garlic is one of the best things you can make in your oven. We’re sharing our easy recipe and some of our favorite ways to use it!
Roasted garlic is creamy, sweet, and spreadable. We love eating the cloves whole alongside dinner (roasted chicken is one of our favorites).
You can also mash it into butter, spread it on toast, and add it to soups and sauces. I also love it when making roasted garlic bread.
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.
How to Roast Garlic
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.
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.
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
Roasted garlic’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 roasted garlic at your holiday table next to roasted turkey, or mash and stir into gravy. I also love using roasted garlic to make this roasted garlic bread (it’s incredible) and mashing it into this easy olive oil dip. Or swap fresh garlic for roasted garlic in this hummus or garlic aioli.
Easy Roasted Garlic
- PREP
- COOK
- TOTAL
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.
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.
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.
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This sounds amazing – I’m going to try this today, with different herbs around each one (thyme, basil, oregano, etc.)! I’ve not tried roasting garlic with the herbs alongside before. I would like to point out, though, that you WANT to trim the stem end of the garlic, not the opposite end (which is what is suggested), which is the root end. The “top” of the garlic bulb, so to speak. Just wanted to clear up any confusion!
Hi Rachel, Thanks for commenting! You are correct. The recipe incorrectly suggested cutting the root, not the top (stem end). I’ve fixed it!
This recipe is so easy and so delicious. Freezes nicely. Don’t be afraid to try different herbs. I used the stems from fresh basil and wow..use your imagination ladies. Thanks for all the tips for freezing and refrigeration.
So glad you enjoyed the recipe 🙂
Great
Can I roast my garlic in foil in muffin tin?
Yep!
Trying it today..thanks for the tip on freezing and addition of herbs
Woo,woo…It’s so good and easy, and what a great airfreshner smells Great in the house. Thank you.
I used this recipe to add to mayonnaise for a garlic/mayo for hamburgers and french fry dips,,,, DELICIOUS!!
This worked out great! I’m using it on homemade pizza tonight.
How do you store the roasted garlic? How long does it keep? If substituting for raw or sautéed garlic do you use same amount? Or is roasted milder?
Hi Deb, We have updated the recipe to include storing tips. You can store garlic in the refrigerator and in the freezer. Check the recipe for details.
While I might eat the entire thing, how do I store what I don’t eat?
Hi Kristine, We have updated the recipe to include storing tips. You can store garlic in the refrigerator and in the freezer. Check the recipe for details.
That’s alot if garlic to do at one time. Can you freeze it?
Yes, you can freeze roasted garlic. We have added freezing tips to the recipe above.
I’ve tried microwaving garlic for various times at 50% power. The result is quite soft after 3 minutes or so, but it lacks the flavor of garlic.
This is SO SO Good! I luv garlic and this is great for battling the flu or colds. I do several pouches and put different herbs in each one.
I think your recipes are inspiring. I stumbled upon your website while searching for recipes. I’m so glad I discovered your soulful recipes. Can I freeze roasted garlic? So yummy but I baked too many bulbs? Thank you. P.S., I’ve tried out your focaccia recipe and pumpkin scones. Both recipes are terrific.