Roasted Garlic

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How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head.

Photography Credit: Elise Bauer

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.

How to Roast Garlic

Roasted Garlic Recipe

  • Prep time: 5 minutes
  • Cook time: 35 minutes

Ingredients

  • One or more whole heads of garlic
  • Extra virgin olive oil

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.

3 Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

4 Put garlic in baking pan or muffin tin: 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.)

5 Drizzle with olive oil: 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.

6 Cover the bulb with aluminum foil.

7 Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.

8 Cool and remove roasted garlic cloves from their skins: 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.

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Roasted Garlic

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

223 Comments / Reviews

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Did you make it? Rate it!

  1. Taylor S.

    I’ve used this recipe multiple times with zero problems at all! So delicious and amazing

    xxxxxyyyyy

  2. Deborah

    I like to add this to my mashed potatoes about 5-6 cloves . Delish! I also add it to softened butter roll it up and refrigerate for later. Thank you for sharing.

    xxxxxyyyyy

  3. Nicole

    I loved it~!‍♀️
    And so did my son.

    xxxxxyyyyy

  4. Gayle

    So sad Csd u r totally missing out. If your oven smoked something wrong with your oven . Please be careful . Have someone check your oven.

  5. Gayle

    Roasted garlic is the ultimate .Take time to roast it before adding to your recipes. I like eating it right out of the roasted bulbs. Total change with roasting

    xxxxxyyyyy

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