Roasted Garlic

Years ago a friend of mine showed me how to roast garlic whole and eat the warm, toasty cloves right out of the head. How wonderfully simple! And perfect for garlic lovers.

Roasting garlic changes the chemical makeup of the garlic so that it’s easier to digest. You can eat a lot more garlic if it is completely cooked, with fewer side effects than you would get from eating raw garlic. (If you’re into chemistry, you can read more about this process in the Wikipedia.)

Eat the caramelized roasted cloves directly out of the heads, or add them to pasta dishes, mash them up and spread them over toast, or mix them with sour cream for a dip. If you are sensitive to raw garlic, you may find that you can much more easily eat roasted garlic.

Roasted Garlic Recipe

  • Prep time: 5 minutes
  • Cook time: 30 minutes

Ingredients

One or more whole heads of garlic.

Method

1 Preheat your oven to 400°F (205° C). (A toaster oven works great for this.)

2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

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3 Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.) Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed.

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4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

131 Comments

  1. s

    Yum, it surely tastes good. and what a lovely way to eat it. i remember my aunt feeding my cousin this during her pregnancy. supposed to be good for digestion and helps relieve flatulance….. isnt it wonderful.
    S

  2. cvh

    You seriously eat straight garlic?

    HOLY goodness gracious, what that must do to one’s breath.

    Note from Elise: Surprisingly, roasting garlic whole like this cooks the stuff that gives you garlic breath. Instead, the garlic is nice and mellow, with an almost buttery, nutty flavor. Not overwhelming at all, just good.

  3. Matthew Conquergood

    Yeah, this is a real winner. A favorite of mine is to make a nice fresh pizza dough, stretch out personal size crusts, then bake. After baking, spread fresh roasted garlic on, sprinkle with parmesan cheese, crack a little fresh ground pepper, and drizzle some extra virgin olive oil. A delightful appetizer or late night snack in front of a movie. Yum!

  4. Diane Staggs

    Throw some cloves of roasted garlic into your mashed potatoes, rice and soups but when spread on toasted rosemary bread, it is heavenly.

  5. From Our Kitchen

    We do this for Christmas dinner every year. We usually make about 4 heads and all of it always dissappears! You wouldn’t want to eat with us if you don’t like garlic. I love it mashed on bread.

  6. jess

    I love this stuff spread on a slice of crusty bread and it makes a great hors deurve (sp).

    One question. I bought a huge jar of pre-peeled garlic this weekend at my local Asian supermarket. Do you think it would work if I put just the pre-peeled cloves, some EVOO and salt in tinfoil sans the original skin?

  7. deb

    Try the roasted garlic with roasted red bell pepper on toasted pita. Sprinkle with a little sea salt, a touch of olive oil. Delectable!

  8. steve

    cvh-

    Yes, you can eat roasted garlic whole, straight from the clove and it doesn’t affect your breath the way raw garlic does. Once the roasting carmelizes and softens the cloves, they become much milder and take on a sweet, almost buttery nutty flavor.

    If you’ve never tried this, EVEN IF YOU HATE GARLIC, get in the kitchen and do it today! This is not like any garlic you’ve ever had.

    -Steve

  9. Karen

    For those of us who don’t like washing dishes, it works equally well to wrap the entire head in foil instead of just covering the top. I usually bake them this way on a cookie sheet, but I’ve cooked the foil-wrapped heads straight on the rack before.

    P.S. As weird as it sounds, roasted garlic dipped in dark chocolate fondue is yummy!

  10. Rich

    This is great with brie cheese on crusty bread. Take a plate and heat it up in the oven. Get it hot enough so that when you place the brie on the plate it will soften and melt (not melt completely but just enough where the cheese is warmed through and is soft). Spread some of the cheese on a cracker and put a whole clove of garlic on top and enjoy.

  11. John MacDonald

    A couple of points for peoples questions…

    Eating roasted garlic is enourmously different than raw. When cooked many of the complex compounds that give garlic it’s pungency actually breakdown into compounds that are sweeter than cane sugar.

    Roasting naked cloves does not work as well. The outsides become tougher and don’t yield quite the same effect. I tried it to add to twice baked potatos but it tended to shred instead of the creamy consistancy from roasting in the skins which is a lot like roasting in paper.

  12. David Regan

    I LOVE this recipe, it makes an easy, simple, spread (and its also one that is hard to find on the internet). For those that may find straight garlic too strong, elephant garlic is an excelent substitute.

  13. Sara

    This reminds me of the garlic heads at Bistro 110 in Chicago. They serve this with bread. My aunt thought it would be disgusting but it was fantastic. I was thinking about where I could find a reciepe for this earlier today and ta da! I stumble across this. You’re fantastic!

  14. Melissa

    All I want to know is where you got the garlic in those pictures. Talk about perfect! I always seem to end up with garlic that has started to sprout, or all the inner cloves are teeny-tiny. Those are perfect heads of garlic!

  15. Rebecca

    I’m not so sure about the relieving flatulance thing, clearly you’ve never been around my husband after eating garlic. Regardless, this is a must have, especially when it’s warm and spread over fresh bread. My mom and I are garlic addicts and when we first learned how to roast garlic we were sold. Yum!!

  16. JL

    Great tips for garlic everyone! I’m also a big fan of using roasted garlic for:

    - homemade hummus (with chickpeas, tahini and lemon)
    - spread on bruschetta
    - on top of pizzas
    - as a base for sauces
    - repelling vampires!

  17. JM

    Thanks for this recipe. I tried it last night and loved it. I used spread half of it on a pizza crust and topped it with some sauteed eggplant and zucchini slices, artichokes and parmesan cheese. The rest I ate straight from the bulb. Yum!

  18. lizzielulu

    Love this recipe. Perfect for cold saturday afternoon treats! Enjoy with some wine and french bread. Will warm you through and through. And, despite your breath, you and your partner can enjoy a romantic snack!

  19. Wendy

    I am new at this cooking thing and we love to add fresh garlic to our dishes. I am going to try this recipe today but, does anyone have a recipe for the garlic you mix with the oil and dip your bread in it? How do I get it crunchy? I believe I am looking for a recipe for toasted garlic. We have it in one of our local resturants and love it.

  20. John Eversole

    Does Elephant garlic tend to roast the same way? I’m sure the flavor is even milder. And what about small onions? (small enough to fit in the muffin tin) Can they be roasted in the same fashion with similar results?

  21. Victoria

    This recipe is great! Tried it last night and the garlic tasted soooo good. I’ve never had so much garlic in one sitting. Thank you!

  22. JIM THOMAS

    What is the best way to roast garlic using the romertopf clay garlic baker to produce soft garlic bulbs that can be spread on warm bread?

    Any suggestions would be aprreciated.

  23. Bryan

    My friend has a secret recipe he will not share, but it seems pretty simple. It is whole garlic cloves and whole green chili’s in olive oil. You serve with fresh bread and the spread the garlic right on it, and then put the chili’s and eat like a sandwich, it is incredible! Do you think the garlic needs to be roasted, or is it just left in the oil for a couple of days?

  24. JoAnne A

    Fantastic and easy! What incredible flavor! Can’t wait to roast some more. I plan to use nothing but this recipe in all of my cooking. Thanks so much!

  25. David

    What an incredibly simple, yet delicious recipe!!

    I kind of roared when I read an earlier post (has this really been actively posted for over a year now?!) that suggested the garlic must do something horrible to your breath. Just as I thought when I was first introduced to roasted garlic. Yet nothing could be further from the truth or…more delicious!!!

    Cheers,

    David-Proof that it’s never too late to learn how to cook!

  26. Susan

    Made some roasted elephant garlic yesterday (before I saw this recipe) by putting it in the micro for a few minutes to soften, then wrapping it in foil after drizzling with olive oil, then putting it on the barbecue. Wonderful with a fresh baguette. We left it a bit too long on the bbq as we weren’t sure of the timing, and it burnt a bit on the bottom. Next time I would just put it directly on the bbq now that I know it doesn’t really take that long.

    Loved reading about Bistro 110 in Chicago, as that’s where we had this many, many years ago.

  27. Yahriel

    Exactly the type of recipe I was looking for… and it sound delicious! Bought 4 heads of garlic the other day to try this with – and share!

    Could butter or margerine be used instead of EVOO? Cooking oils tend to make me a tad ill after consumption.

  28. peter

    WOW!!!!!!! 25 people over for a dinner party and no one knew how to roast garlic it was a hit we needed to go out for bread 3 times.

    thanks

  29. Lana

    Wendy,
    to toast Garlic, just heat a pan, add EVOO and saute until slightly brown. Don’t over heat or let it burn otherwise it will get bitter.

    Enjoy ;o)

  30. Denette

    I love this recipe too. I’ve added it into bread when I bake it, and it is delicious. When I roast it though, the sides of the cloves always come out dark brown. Is there a way to prevent this? Thank you!

  31. Patti

    This roasted garlic sounds wonderful. I’m going to try roasting it over a wood fire on my next camping trip. I think I can wait till the fire is fairly low, then put the garlic right on the grill and cover the top of it with the top of my big cast iron skillet. This will really smoke the garlic while it roasts…or else it will incinerate it! Anybody tried grilling garlic??

  32. Monica

    Roasted garlic is a favorite in our home also. I would like to share another tip: when cooking Pork tenderloin or roast, make small slits in un-cooked meet…insert roasted cloves, season and cook meat in usual manner. Excellent!

  33. Jeff

    Thanks for this detailed recipe. I use roasted garlic in many things, especially garlic bread. After messing it up a few times, I found this article helpful in not screwing it up again.

  34. karin

    Thank you so much for posting such a detailed procedure, complete with pictures. I roast garlic all the time the same way as you but I use ramekins or pyrex cups instead of a big muffin tin.

    Last night I made lasagna for my hubby and my parents and served roasted garlic with the bread. They were flipping out and wanted to know how to do it. I was getting ready to email them directions when I decided to Google it. I found your directions (and another set that put WATER under the garlic – blasphemy!!) … so I’m sending my parents your site. Thank you so much!!! Karin

  35. michael bash

    I’ve never seen so many comments, and I haven’t read them all. Sorry for any repetitions. It’s “clove” and “head” of garlic. What the heads look like, i.e. size of cloves, depends on where you are. Here in Greece the local is usually big on the outside and small in the middle. Very nice heads come from Spain and China (no lead). I put unpeeled in many things, e.g. all the small ones in a ragu for pasta. They dissolve just about. I made Julia’s Garlic Mashed Pots for the first time 25 years ago or so. Amazing. Talking to the uninitiated I say you will not realize there’s garlic, but you will say they’re the best mashed you’ve ever had. Anything that will cook for a while can benefit from unpeeled garlics. The longer it cooks, the softer they get. I could go on, but enough for now.

  36. Eric

    Roasted garlic is indeed delicious, but it doesn’t need to be covered in aluminum foil, because then you’re steaming garlic. A head of garlic, top sliced off and drizzled with olive oil, can easily withstand 400 degrees without a foil covering. And that’s how you roast things.

  37. MK

    How long do they keep for? I was told that garlic is very good for you – natures antibiotic – but I don’t want to go through the roasting process every day. Can I roast a bunch and eat them throughout the week?

  38. FillardGilmoreHenky

    I like to roast a head of garlic before I go on a hike. I will keep them in a plastic sandwich bag in my pocket and then I will pretend to rummage around in the grass and pull one of the cloves that I have hidden in my hand and say, look I just found a big grub and hold it up for then to look at and then eat it and it grosses out anyone around.
    Try it, it is so much fun to see their expressions.

    Note from Elise: Hah! Just the sort of trick I’d play on my nephews. ;-)

  39. Amy and Libby

    My seven year old daughter and I just made this! I let her mash it up and then we added it to some melted butter and spread it on french bread! So yummy~we were fighting over the last piece! Great recipe and a fun thing to cook with my budding chef Libby!

  40. Susana

    This is wonderful. I use it instead of butter or margarine on a piece of crusty bread. Yum! I love garlic anyway, but I agree that this is a completely different flavour experience, and if anyone is afraid of the garlicky smell and taste, they need to actually try this, as it’s difficult to explain how different it is. If you’ve ever eaten boiled garlic, (God help you, my mom used to just plunk a whole clove in the soup when I was little, and it’s terrible) you might think this is the same, but it’s not at all. You just have to try it to believe it. Thanks for the post.

  41. iris

    As stated before, roasting naked cloves doesn’t work quite as well, but I have that roasting them in a ramekin with lots of olive oil & covered in foil is nearly as good. It’s a matter of dealing with more time & mess v. easy convenience. It’s good to have both in your kitchen arsenal for different occasions.

  42. Katherine

    Thank you! I’ve wondered how to do this for a while, having had it served to me in restaurants, and I should have just tried it. So simple! We had this last night on crusty bread.

    What a wonderful blog! The pictures are fabulous!

  43. rsin

    My first time roasting garlic and I truly believe this is the best way to do it! Even my babies (2 year old boy and 10 month old girl) enjoyed it straight from the bulbs before I added them to our mashed potatoes! Thanks for the great roasting method!

  44. Christine

    Yum roasted garlic I love the smell! I made a roasted tomato soup last week and in place of onions I used roasted garlic and it was out of this world!

  45. Alicia

    I first had this at the Portobella Yacht Club in Downtown Disney “Orlando” it is so wonderful served with buttered Italian bread. It is also great to serve with thin sliced Italian bread that is basted with olive oil and toasted “oil side down” in the oven.

  46. Daniel Joyce

    We just made this recipe at my girlfriend’s apartment. We spread it over our brushetta and then topped with tomatoes basil, and parmesan cheese. It’s a good thing we only made half a pan’s worth.

    We’re going to try it in mashed potatoes very soon.

  47. Stephanie

    I’ve come up with a trick for this recipe that cuts down on the prep a bit. Rather than wrapping each head in foil, spoon a couple of tablespoons of oil into each muffin cup for however many you’re roasting (i.e. 6 heads of garlic, couple of tablespoons of oil in 6 cups). Then cut the tops off and remove the extra skin (as in the original recipe). Then take each head of garlic and dip them top down in a muffin cup with oil. Then turn them all over. This guarantees that everything is properly oiled. Then cover the top of the whole muffin tin in foil and bake (as in the original recipe).

    Nothing sticks due to the oil and it’s slightly less tedious than wrapping each head in foil. I also find it easier to pour all the oil off and use it on whatever I’m cooking for the next few days.

    This recipe is super convenient. I pick up between six and a dozen heads of garlic every other week or so and pop them straight in the over. Even though I’m a garlic addict (the mantra in our household is “there is no such thing as too much garlic!”), I very rarely use fresh garlic anymore. The roasted garlic has better flavor and in recipes which call for a stronger flavor I just throw in more cloves of roasted (which may even have extra health benefits since garlic is toted as one of the “new trends” in healthy cooking because roasted garlic is easier on the digestive tract plus you can eat way more of it).

    Thanks for the tip, Stephanie! ~Elise

  48. Stephanie

    Came up with another cool way to use roasted garlic. I pop the whole heads of garlic in a plastic bag skin and all when they all cool off. After using the roasted cloves, I pick up the skin with a pair of tong and use it as a basting brush! It works really well and the garlic oil is always tasty. I do this with pans on the stove or in the oven or meat on the BBQ, but I also rub down my bowl or my plate with the garlic oil basting tongs before filling it with pasta or whatever.

  49. Kelly

    I love this recipe. My husband and I go to a French restaurant and always order the brie. The brie comes with a head of roasted garlic and small pieces of toast. I tried this recipe and it is amazingly good! I, too, found that garlic “breath” wasn’t really an issue when it was roasted like this. I’m not sure why, but it’s not like it is when garlic is raw. I hope you all try this recipe, it is delicious and so easy.

  50. michelle @ TNS

    This has gotta be one of the most wonderful things in the world to eat. It gets so soft and creamy and sweet and nutty; just squeeze it right out of the skin onto some good bread. Tastes amazing, and you’ll never get another head cold!

  51. Linda

    When you grow your own garlic heads, which is really easy to do, you will ALWAYS have a good supply for roasting, which cuts down on the expense…Garlic is expensive in Texas.

  52. Jake

    Will melted butter work in place of olive oil? One thing I love more than roasted garlic is garlic butter sauce.

    Sure! ~Elise

  53. Kimberly

    This is a great recipe, however, when I make it I tend to leave the garlic uncovered while roasting. Realistically, this recipe you have given is not roasted garlic – it’s steamed garlic. The tin foil creates a chamber for it to steam, as opposed to roasting.

  54. Kimberly

    Try turning down the temperature a bit and not using tin foil. Spread the roasted garlic on toasted naan or french read crisps, add a tiny bit of red pepper jelly and a smidgen of feta cheese. Delicious!

  55. Shuckie Duckie

    I too roast garlic this way. It is great in any savory cream sauce, roast chicken, red gravy and almost anything I make for dinner. We are BIG garlic fans in my home.

  56. jennifer

    This was great.Everyone wanted to know what I was cooking!! We sprinkled some salt over the olive oil and it tasted great…Thanks great recipe!!!

  57. AP

    I followed this recipe tonight to roast garlic for some garlic mashed potatoes. The garlic (and the potatoes) turned out great!

  58. Gina

    How long does roasted garlic keep in the fridge? Is it freezable? I like to use the oven as little as possible in the summer.

  59. Gourmet Traveller

    This is certainly the easiest way to make roast garlic. The first time I tried it in an Australian Restaurant in HongKong, they served it with the side bread, I was so impressed that time and made it myself at home and it’s wonderful.

  60. S Roy

    This is a fabulous way to eat garlic. I roast mine stovetop on a pan. Just dry heat the individual cloves till the skin is somewhat burnt. Cool, peel and enjoy. This way it uses less gas and gets done quickly.

  61. Debra

    Roasted elephant garlic preferalby very mushy. With a slight small spread of goat cheese (Never thought I would eat that cheese, still wont eat it plain) on top small pieces of toasted bread or warmed pre done bread slices. WOW! That’s what everyone in California was eating. Takes me back every time I make it. 30 in Jersey

  62. Diane

    This is also a great treat to make when camping. I peel the head, but don’t cut the top off- will have to try that!- and wrap it in foil. Place it in the campfire, nestled in the glowing coals near the edge. Obviously, use tongs to remove the head from the fire. And voilà! Squeeze those babies out of the skins and eat them straight, or spread on bread, or….! Just divine!

  63. Karyn

    Regarding those bare cloves you can buy in bulk: I saute them in olive oil and get that roasted garlic flavor and texture. Sometimes I cut them in quarters and carmelize them for my spaghetti sauce. Yummy and quick.

  64. Sheena

    This is great mashed with a fork on toasted french bread with a drizzle of olive oil and crumbled goat’s cheese on top! I make it whenever I feel like snacking!

  65. Leah

    I just wanted to take a moment and add to the comments. WOW! Fantastic! That is the response from my family, I get every time I roast garlic this way.

  66. Allison

    Thanks for the instructions! I LOVE roasted garlic. My favorite is a sliced baguette with roasted garlic, pesto, sun dried tomatoes, and some feta. Amazing!!

  67. cwmaxson

    Try taking a tiny pan and filling it with a head of peeled garlic cloves. Halfway submerge the cloves with olive oil, then fully submerge it with half and half and a pinch of salt and pepper. Roast it for a while until soft, then mash it into the sweetest garlic dip you’ll ever eat.

  68. Tommy G

    Yes yes, roasted garlic is really fabulous. I finally made it myself for the first time yesterday, and I took some of the cloves and threw them in the chicken stock that I was using to cook some rice. WOWWW. so good.

  69. Amy

    Wonderful picture, and perfect recipe. I recently bought a 2lb bag of California Garlic that was on special. I had to use it before It started to sprout. I ended up roasting about 12 heads of garlic, and squeezed the cloves into little jelly jars. Popped the lid on, and they have kept perfectly for 2 weeks in the fridge. Although, I wouldn’t test it any further. It’s so convenient to have on hand. I love to take fresh roasted garlic, and some REAL parmigiano reggiano, and eat them together. The tang and bite of the cheese with the mellow buttery flavor of the garlic is to die for!

  70. liz

    Any hints on the best way to store it? I roasted 3 heads for future use and used a clean jar and poured the oil in to cover the cloves. When cooled put in the fridge.

  71. Marcy

    If you do want to steam instead of roast adding some aromatics such as rosemary will add quite a oomph to the garlic. Great stuffed in pork chops.

  72. cliff prystie

    Hey everyone! This stuff without salt is heart healthy! I have added it to my collection of heart healthy recipes because sometimes eating healthy is not fun! Teamed up with whole wheat baguette bread and salsa……Too “live” for!

  73. dbex76

    SO yummy! I mixed this in with some butter, dried basil & garlic seasoning to make a spread. Put some on fresh baguette, tossed it in the oven. Served it with coconut curry crab. It was so delicious. I may even just spread the roasted garlic over the bread next time instead of mixing it in with butter.

  74. Žika

    I got the link to this page from my friend, who wanted to teach me how to roast garlic. And being a guy I have to say I’m very satisfied with how all came out. Roasted garlic has incredibely interesting and mild taste, almost like a chest-nut.
    I mixed the garlic with mash potatoes, except I like to add regular milk and some spices to the mash potato instead of butter or soar cream.
    Also, I read most of the comments, so thanks to Daniel Joyce for the tip about dipping the garlic in oil upside down. I used that way.
    And I must say, I used a little trick to get it all done easier. First I cut the tip off of couple of garlic bulbs like in the recipe, but I noticed that some cloves are shorter than others. So with the next couple of bulbs, instead of cutting the tips off, I cut them right in half so I got two smaller pieces to roast (and with no leftovers). Honestly, those took shorter time to roast and were a lot easier to take out from the skin, comparing to those with only the tips cut off.

  75. mr_melvis

    We roast a couple of heads of garlic – let them cool, then mash them up real well. Then we take hamburger (1/2 lb) and make 2 patties. We smear the roasted garlic spread on top of the first pattie, then put the 2nd pattie on top of the first. We then seal the edges together, encasing the roasted garlic between the two. Then we grill the burger like you would any other burger – but the taste is fantastic!

  76. Franck

    This is a nice way to eat garlic. Just an fyi a whole garlic “head” is called a globe of garlic… cool detail ;-).

  77. Paul

    Thanks for the great tip. I roasted a couple of heads last night. I crushed the roasted cloves and added them to softened butter with a little olive oil. I spread it over bread sticks and baked them for about 15 min. The garlic and butter mixture gave the outside a nice crispy texture and the inside was really soft.

  78. kathy

    FOR ALL YOU GARLIC LOVERS: Roast 10-20 (or more) heads at a time, squeeze out all the goodness and freeze in dollups on a cookie sheet. Then put in a plastic bag and store in the freezer. Add to recipes as needed or thaw in microwave and enjoy!

  79. John Horvath

    That’s a little burned for my taste. It is due to the temp it was cooked. Garlic has delicate oils in it and should be roasted at a gentler temp(350f for about 40-50min). You see the purpose of roasting garlic is to enhance the sweet and buttery notes to the garlic. You want to caramelize the sugars not burn them. When garlic is as dark as the picture above it has started to char…charring produces acid…the opposite of sweet. One thing I like to do is loose the oil and spread a small pad of unsalted butter on the cut end of the garlic. I then LIGHTLY dust with sea salt(sea=more flavor less salty), white pepper(white=mild with a long light finish) and minced tarragon(just a couple leaves). I rarely use the tarragon. Good luck all(:

  80. Blythe

    I agree w/John – roasting at a lower temp caramelizes the sugars. Garlic has a tendency to get bitter at higher temps. I have one of those inexpensive terra cotta roasters with a glazed plate – and it works ok – as does foil – but I truly prefer my pottery roaster because it is bowl-shaped, glazed on the inside, and holds all the juices (plus it’s gorgeous!). It has been fired at temps way higher than the oven, so there is no worry of it breaking. I have not tried adding water (as posted by Jennette), but it would definitely work with the pottery roaster. Once I had a couple dozen elephant garlic bulbs left from my garden (yes! that’s a LOT!) and I spread them out on cookie sheets, lightly coated them with oil, & roasted them slowly for about an hour. Talk about sweet and mild! Then I mashed the garlic and spread it on trays and dehydrated it. It made Excellent garlic powder – easy to sprinkle on toast, mashed potatoes, or whatever.

  81. bojo360

    I came here to find out how long roasted garlic keeps, as I usually only do a couple at a time. But after I read the recipe I found I do it differently, must be a guy thing. I cut off the root end and set the bulb in a tablespoon of EVOO roast in a toaster oven. When done I just squeeze the top and all the cloves come out at once. Seems easier to me and has the same result. Now I have lucked into a big bunch garlic but I don’t know how long they’ll keep after roasting.

  82. kiki

    I once ate three entire heads of roasted garlic. The smell was horrendous on my breath. Two days later I went to the dentist and he asked me if I had been eating garlic… This is the extent to which it remains in the body! So I’m cautious too.

  83. Lampdevil

    I’m so happy to have stumbled across this! It’s so easy and tasty. I hastily roasted a head of garlic, mashed the cloves, and added them to a cheese sauce for mac n’ cheese. It turned out fantastic. :D

  84. Rachel

    Roasting garlic is one of those things I can’t remember quite how to do on the spur, and this site is the one I keep coming back too – it’s the tip with the muffin tin that’s so sweet. I love not getting any dishes dirty when I make this – thanks a million!

  85. Mart

    Roast stuffed with Roasted Garlic….I just read the post and made my mouth water!! I LOVE to slit the roast randomly and slip roasted garlic in the slit, then when you eat and you least expect it, you get a bite of the garlic with the meat, OH MY GOODNESS!!! Nothing much better!!!

  86. Katie

    Brilliant idea to use muffin pans for this. I’m always looking for new ways to use specialty pans.

    I was at a bar with some friends. We ordered an appetizer that included bread with roasted garlic. I’ll never forget my friends’ collective horror when I picked up a piece of garlic and popped it in my mouth. I convinced them to try it…which was dumb, because then they ate it all! haha

  87. Debbi

    I love garlic and love roasted garlic even more! I found this link while looking to confirm the roasting directions I remembered. I love to blend roasted garlic and butter (maybe blend in a little grated Parmesan and some parsley for color)and use as a spread for homemade garlic bread. Top with a little mozzarella to melt and YUM!

    Lots of good ideas here I cannot wait to try! I love the pizza idea!

  88. Roz

    Love this! I do mass quantities and keep mashed roasted garlic in the refrigerator. Lately I’ve been adding it to mayonaise and spreading it on toasted bread when I make BLTs, and I mix it with a little mayo and Tobasco Chipotle sauce for dipping sauce for sweet potato fries…YUM!

  89. chels

    I found this recipe today and made it as soon as I got home. I’m snacking on it now and it’s great on French bread or on its own. sooooooo yummmmy!

  90. Jenny

    I tried this recipe today and some of the garlic cloves were bitter. Is that because I roasted them too much or were they bad to begin with? Should the cloves be soft and slightly firm or mushy and not hold shape when they are done? Thanks!

    It could have something to do with the variety of garlic you are using. Or they were either over cooked or under cooked. The garlic cloves should be soft and mushy when done. ~Elise

  91. Andy

    You could roast pre-peeled garlic cloves if you submerged them in olive oil – a confit. They would of course be oilier, but still delicious. If you crush the garlic before cooking in oil, you can use the mixture in other dishes.

  92. Laura

    Awesome way to ‘quickly’ roast garlic, love the muffin tin tip! I use garlic in most of my prepared foods and nothing is better than roasted ‘fresh’ garlic as opposed to store boughT. Another thing I like to do is cool the unused roasted garlic cloves, put them in a glass jar with olive oil, seal and keep in ref for use later.

  93. Jennifer Wall

    I love love love roasted garlic and this is the easiest way I’ve learned to do it! I love the muffin tin idea b/c oftentimes the bottoms of garlic are not flat so it takes some manipulating to get it to sit upright – but with the muffin tin there is no issue! One HUGE word of warning: Please please please be careful when storing roasted garlic with oil. There is a substantial risk of contracting a fatal form of botulism. While using just-roasted garlic is safe – make sure you don’t keep it for more than a couple of days and never at room temp. The same is true for raw garlic stored in olive oil. It is the perfect breading ground for botulism spores that can be very deadly.

  94. Sherlene

    I am new to this. My husband is on a Renal Diet and am trying to cook healthy for him. I purchased 4 heads of fresh garlic. When baking them, can I refrigerate what I don’t use and if so, how long before they lose their flavor?

    Hi Sherlene, very good question. The best way to store raw garlic is to keep it dry, in a cool, dark place, like a cupboard. The best way to store cooked garlic is in the refrigerator. It should last for several days. ~Elise

  95. Debra

    Roasted garlic is awesome try this with the following (it really is great!):
    -Crusty slice of bread
    -Spread roasted garlic on bread
    -Fresh mozzarella (Buffalo style), slightly warmed, but not melting (so it spreads easily); Drizzle it with a little pesto olive oil. Spread on bread w/ garlic.
    -Top both with thinly sliced beets (pickled beets okay too).
    -Top all with a small amount of thinkly sliced, cooked red onions.

    All of this together is absolutely wonderful!

  96. Jen

    Recipe works great and my family loved! However, I learned that eating roasted garlic gives me severe gastrointestinal issues I don’t get from sauteed or in recipes. Apparently there is some compound released in roasting, and I’m sensitive to it. Too bad, because tastes fab.

  97. josh

    For pizza or crostini, I roast a couple of heads, let it cool then puree them with extra virgin or regular olive oil and a dash of salt. I then brush, pour, or use my hands to spread this over the crust then top normally. Adds a tremendous amount of flavor to store bought crusts.

  98. kacey

    I had a small suprise birthday party and an appreciation party for one of my friend few weeks back. Nothing but a simple appetizers.
    And one of them was this “roasted garlics with rosemary” I find that baked garlics with fresh rosemary kills most of the garlic smell.
    This was so good, that I had changed all my plans and when with Italian Theme party. Happy to report that it was a big hit.

  99. Catherine

    I roast garlic this way all the time, and it is great! It is not an overpowering garlic taste as one might imagine, and it is wonderful on crackers, or as an additive to sauces or dips…etc. I like it on a fresh French Stick. Oh, I’m getting hungry just thinking about it!

  100. Barbara

    One of my favorite variations on roast garlic is to put peeled cloves (lots of them!) in a small ovenproof dish, cover w/ EVOO and slow roast them in a toaster oven until golden. If you then chill the whole thing down in the fridge, the oil firms up and you can mash the garlic w/ fork. Add a little salt and the spead is great on everything, lasts well and makes the best grilled cheese sandwiches (use it instead of the butter and keep the heat low).

  101. City Muse

    Thank you for this great way to make roasted garlic. My bf and I are garlic lovers and this is the best method I’ve read so far. Can’t wait to try it!

    Also, coming out of lurkdom to tell you how much I enjoy your blog. And congrats on the Bloggie nomination. I voted for you. =P

  102. Jennette

    I love roasted garlic. Thanks for posting.

    You can be even lazier, like me. One doesn’t need to cut off the tops of the garlic heads to expose the cloves. I roast whole heads in a covered dish with a little oil, water, and salt. Mark Bittman suggests this method in How to Cook Everything. 375F for 1 hour. Baste after 30 minutes. No knives needed; no garlic wasted.

  103. Teri Tith

    Wow, pretty amazing that this recipe was posted in 2006 and here I am looking it up in 2010. Still relevant, still delicious. Fall is in the air, and I wish I knew how to do a microwave version of this recipe…we only have 2 1/2 cloves. I don’t feel right heating up the oven for that few, but I need them for an aioli I am making to go with artichoke hearts tonight!

  104. Scott

    I learned this recipe working at a restaurant many years ago. I serve this with chevre (goat cheese) and roasted red pepper on crostini. ABSOLUTELY amazing!

  105. Jill

    I do a lot of garlic like this for storage. You can push the garlic out of its casing and put in a glass jar – cover with oil. It keeps well and can be used in soups etc. A chef at a vineyard recently told me that they always used garlic done like this for their soups etc as it is much more digestable.

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