If you've never tried roasting garlic before, you're about to discover something delicious. Raw garlic has a pungent flavor, but once roasted, this aromatic mellows into a sweet, caramelized, and soft ingredient to mix and spread.
As it cooks, your kitchen fills with a mouthwatering aroma that’s sure to make you hungry, even in case you've simply had lunch. You might even want to eat it directly from the pan! So, why wait? Let's get roasting!
What You'll Need
The process of roasting garlic is as simple as can be. No complicated kitchen gadgets or exotic spices needed - at its simplest, just grab a head of garlic, some olive oil, and a pinch of salt.
With these fundamentals, you are geared up to bring out garlic's rich flavors in no time.
Garlic: When choosing garlic, pick out bulbs that feel firm and heavy for their size. Avoid any with soft spots or mold. Check that the garlic is fresh and hasn’t dried out. For the best taste, it’s recommended to use young, organic varieties.
Oil: You can use any neutral cooking oil you have got. Many home cooks go for olive oil, however avocado oil also works very well. Other options include canola or vegetable oil. Make certain you like the flavor of the oil you are using. You can also mix oils if you want.
Salt: It might look simple, but just a pinch can elevate the garlic. Sea salt or kosher salt - use what you have or like. Their larger grains provide a gentle burst of flavor without overpowering the garlic. You can also sprinkle some after roasting for a bit more texture and flavor.
Tools Required
Oven
Baking dish or small oven-safe pan
Aluminum foil (optional, for wrapping)
Small pan with a lid (if using stovetop)
Tongs (optional, for turning)
Spoon or fork (for removing garlic)
How To Roast Garlic In The Oven
Roasting Whole Garlic
Step 1: Preparation
Heat your oven to 350°F. This temperature ensures even roasting and proper caramelization of the garlic bulb.
Step 2: Trimming and Slicing
Remove the loose, papery outer layers of the garlic head while keeping the bulb intact. The cloves should remain connected at the base.
Now, using a sharp knife, cut the garlic head horizontally through the middle. This exposes the individual cloves and allows for even roasting.
For those who want to keep the whole bulb instead of cutting it into two halves, cut about ½ inch of the upper part of the bulb. This creates a flat surface that exposes the tips of all the cloves.
Place the halves on a generous piece of aluminum foil. Drizzle 1-2 tablespoons of olive oil over the exposed cloves. Each piece should receive a good coating. The oil helps conduct heat and prevents burning.
Create a loose foil packet around the garlic halves, leaving some space for steam to circulate. Ensure the edges are sealed well to keep the moisture in.
Put the foil packet on the baking sheet and roast for 40-60 minutes. The garlic is done when the cloves turn golden brown. When pressed with a fork it should be very soft.
For extra caramelization, open the foil packet during the last 5 minutes of roasting. This allows the garlic to develop a deeper color and slightly crispy edges.
Step 6: Cool and Use
Once done, let the garlic cool slightly, then squeeze out the soft, roasted cloves. You can enjoy it as is, use it as a spread, or mix it into dishes!
When working with individual garlic cloves, you can follow a similar but faster process. This technique is quite suitable when you require a lesser amount of garlic or when time is a limiting factor.
Instructions
Firstly separate the cloves from the bulb. Keep their individual peels intact.
Place those unpeeled cloves in a foil packet and drizzle with olive oil. Next, fold the foil to create a loose but sealed package.
Pop the foil packet in the oven at 350°F. Since the cloves are small, they'll roast up in only 20-25 minutes, much quicker than a whole head of garlic.
After about 15 minutes, start checking on the garlic. You want the cloves to be soft, lightly browned, and easily squeezable out of their skins when they're done.
Once they attain your desired level of tenderness, take the packet out of the oven. Let the garlic cool for a minute or two, then lightly squeeze every clove from its skin.
How To Roast Garlic On The Stovetop
Don't want to fire up your oven? Just use your stovetop as an alternative. It's quick and handy and gives the same caramelized flavor in much less time - ideal for final-minute meal preparations.
Plus, you can easily monitor the roasting process and regulate the heat as needed.
Instructions
Step1: Initial Prep
Separate the cloves from the bulb and remove the papery skin. Keep the cloves whole. This makes it easier to control the roasting process for each clove individually.
Easy peeling trick: Put the unpeeled garlic cloves into a mason jar or any box that can tightly close or well fit. Shake the jar well for 20-30 seconds. This basic technique helps to soften the outer layer, thus it will not be difficult to peel off the skin.
Remove the cloves and peel off any remaining skin.
Pour sufficient olive oil into a small saucepan to cover the garlic cloves halfway. The oil not only cooks the garlic but will become infused with garlicky flavor during the process.
Step 3: Cooking
Place the pan over medium heat and bring to a mild simmer. You'll see small bubbles forming around the cloves. Avoid excessive heat. It may burn the garlic and make it bitter.
Watch the garlic cautiously and adjust the heat as needed.
Let the garlic cook for approximately 15 minutes, stirring occasionally to ensure even cooking. Watch as the cloves gradually turn from white to a beautiful golden color. They should become soft enough to pierce easily with a fork.
The exact time will depend on the size of your cloves and heat level.
Step 5: Finishing Touch
Once the garlic reaches a golden hue and is tender throughout, remove the pan from heat. Let the garlic cool slightly before removing it from the oil.
Transfer the cooled cloves to a small bowl and gently mash them with a fork until you reach your desired consistency. The garlic should be soft and easily spreadable. They're now ready to use in your favorite recipes or can be stored.
Don't discard the cooking oil! Strain the garlic-infused oil into a clean container and save it in the fridge. This flavorful oil provides a great garlic essence to dressings, marinades, and sauteed dishes.
Dry roasting garlic is a quick and resourceful method that brings out amazing flavors without the usage of any oil. This stovetop technique mimics the conventional oven-roasting technique however takes much less time.
The process is beautifully simple. Start by breaking apart a head of garlic into individual cloves. Keep their skins intact. Place these unpeeled cloves in a dry cast-iron skillet over medium heat.
As the cloves cook, give the pan an occasional shake or stir to ensure even cooking on all sides. You'll notice the outer skins gradually darkening. Don't worry when the skins turn black – this is exactly what you want.
Inside those charred skins, the garlic is transforming into something special. After approximately 15 minutes, you'll have perfectly roasted garlic cloves that are smooth and mellow in taste.
While this method might not give you the exact buttery-soft, deeply caramelized effects of oven-roasted garlic, it creates a wonderfully roasted flavor that really is best for a lot of dishes.
It's especially remarkable for salsas, marinades, or any recipe where you need roasted garlic in a hurry. The best part? You can dry-roast other ingredients alongside your garlic – chilies, onions, or tomatoes work beautifully with this method.
Keep the garlic moist during roasting by using enough oil. Dry garlic can become bitter and tough instead of creamy and sweet. A generous drizzle of olive oil helps achieve that perfect, buttery texture.
Check for doneness by gently squeezing a clove – it ought to be very soft, like butter. If it's still firm, give it some minutes in the oven. The color ought to be golden brown, not dark brown or burnt.
Save the roasted garlic oil! After roasting, the oil will become infused with garlic taste. Use it for cooking, in salad dressings, or drizzle over bread. Store it properly in the fridge.
Make extra and freeze it. Roasted garlic freezes beautifully – simply squeeze the cloves into an ice cube tray, cover with a little olive oil, and freeze. Pop out a cube whenever you need it.
For the best flavor, choose fresh, firm garlic heads. Avoid any with green sprouts, soft spots, or dried-out cloves. Fresh garlic will give you the sweetest, most delicious results.
Don't throw away partially burnt cloves. If some cloves get darker than others, they're still usable – just scrape off any burnt bits. The inside will still be perfectly good.
Let the roasted garlic cool slightly before handling. It will be very hot right out of the oven, and the oil can burn you.
Optional Add-Ins And Recipe Variations
Butter Blend
Mix olive oil with butter for extra richness and depth. The combination creates a creamy, velvety texture that makes the roasted garlic even more luxurious. Simply add a small pat of butter along with your olive oil before roasting.
Simple Seasonings
Sprinkle a pinch of sea salt and freshly ground black pepper over the garlic before roasting. These basic flavorings enhance the natural flavors without overpowering them.
The salt helps draw out moisture, making the garlic even more tender.
Fresh Herbs
Tuck a sprig of fresh rosemary into your garlic packet before roasting. The heat releases the herb's aromatic oils, infusing the garlic with wonderful woody notes.
Fresh thyme or sage leaves work beautifully too – their earthy flavors complement the sweet, roasted garlic perfectly.
Spicy Kick
Add a pinch of red pepper flakes to the garlic before wrapping it in foil. The gentle heat from the chili flakes adds a subtle warmth that works well in many dishes. Just remember – a little goes a long way!
Remember, these add-ins are entirely optional. The beauty of roasted garlic lies in its simple, natural sweetness, so don't feel pressured to add extra ingredients if you prefer it plain.
Dips: Mash a few cloves into hummus or white bean dip for a rich, mellow flavor. Start with one clove and add more to match your taste preference.
Creamy Mashed Sides: Add roasted garlic to mashed potatoes for an incredible flavor boost. Try this magic in cauliflower mash or parsnip puree too – the roasted garlic adds a rich, savory note that makes these dishes extra special.
Pasta: Make your pasta dishes extra delicious by adding roasted garlic to your favorite sauces. It works wonders in ravioli filling too, adding a subtle sweetness that complements cheese or squash fillings.
Soups: Add roasted garlic to creamy cauliflower soup, tomato soup, or any pureed soup. The garlic adds a mellow, sweet undertone that makes soups taste like they've been simmering all day.
Pizza Topping: Spread whole roasted garlic cloves on homemade pizza or focaccia bread. The cloves become even more caramelized during baking, creating little pockets of intense flavor. They pair beautifully with other toppings.
Properly stored roasted garlic helps you enjoy its sweet, mellow flavor whenever you need it. Whether you've made extra or want to prep ahead for busy weeknights, good storage ensures your garlic stays fresh and flavorful.
Refrigerator
Keep roasted garlic inside the fridge for up to 2 weeks. Place the entire roasted cloves in a small, clean glass jar and cover them fully with olive oil. The oil acts as a preservative and keeps the garlic moist.
Remember to use a clean spoon each time you take a few out to prevent contamination. The garlic-infused oil is likewise wonderful for cooking – use it in dressings, marinades, or for sauteing vegetables.
Freezer Storage
Freeze roasted garlic for up to three months. You have two easy options here. First, you could mash the roasted cloves and spread them in an ice cube tray, then cover them with a thin layer of olive oil.
Once frozen, pop out the cubes and store them in a freezer bag.
Alternatively, place whole cloves on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. This way, you can grab exactly what you want.
Reheating
Thaw frozen roasted garlic overnight in the refrigerator. For instant use, let frozen garlic cubes thaw at room temperature for about half-hour.
If you're including it in warm dishes like vegetable soups or sauces, you may add the frozen garlic directly – it will thaw as the dish cooks. For refrigerated garlic, bring it to room temperature before using. This lets the oil to liquefy and the flavors to develop completely.
Remember to always test any signs of spoilage before the use of stored garlic. If you notice any off smells, discoloration, or mold, it is excellent to discard it and make a new batch.
