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Very tasty. I used suggestion of muffin tin but also used a muffin / cupcake paper to make clean up a snap.
Hi…this so cool…I’m trying this from the first time…my garlic is in the toaster oven right now…I cant wait…thank you.
What about if the garlic head has been separated…they sell them raw at HEB Grocery, already separated/peeled. I intend to copy what Whole Foods does (the garlic is almost crisp). I am going to add it to gluten-free pasta, an Italian cheese mix (Kraft or Costco’s or whatever is available) + lots of fresh shredded parmesan and a large amount of either store-bought roasted chicken or a big can of cooked chicken breast(12.5 oz., then just destroy that evidence too) drained. Add Roasted garlic Alfredo sauce until it looks right (more evidence to destroy). You’re on your own then!
Wow. I didn’t know there was a garlic lovers’ group. So I’m not sure how far in you go in taking off the layers. Nor am I clear on how you eat this. I can’t wait to try this. Forgive my disability in not getting it the first time.
Use a terra cotta garlic roaster. Much better results.
Thank you for your step by step guidance. Came out delicious!
I use roasted garlic in a butternut squash soup with 3 ounces of blue cheese – to die for!
That sounds delicious! Care to share your recipe?
Hi Brook – Recipe as follows2 tbs veg oil, 1/2 squash peeled and cubed,1 whole roast garlic,2 shallots (ori onion), 3/4 pint veg stock, 2 1/2 ozs blue cheese.Heat oil, squash, shallots and garlic -saute for 3 – 4 minutes until soft. Add stock and simmer for 8 to 10 minutes until soft. Add blue cheese and blend! Enjoy!cakaftu
I don’t like using aluminium foil. Any substitute?
I use a garlic roasting pot. You can purchase one and use over and over or make your own by purchasing a small clay flower pot and a clay saucer. Make sure the saucer is larger than the top of the pot. Soak the clay pot & saucer in water for about 10min. Place the garlic on the clay saucer drizzle with olive oil; then place the pot over the saucer and bake per recipe above. Yum and no waste!
If you don’t want to buy a specific dish for roasting garlic, I wrap in parchment paper, then foil to prevent contact of foil with the food.
What a great substitute for foil….thanks.
I feel the same way about aluminum. I used a glass bread pan and roasted 5 heads of Garlic at the same time.I covered the whole pan with aluminum foil. The foil never touched the garlic.
I have 2 muffin tins, just used the other one for the top.
Parchment paper ;)
Is there any difference in cooking time with elephant garlic?
I did this with elephant garlic for Thanksgiving and I want to say the cooking time was almost doubled. I just kept testing the garlic with a fork, when the fork went into the cloves and back out easily, they were done.
I love roasting garlic like this. The smell that drifts around the house is incredible (for us garlic lovers!) I recently made a roast garlic soup – it tasted SO GOOD!
As I always say, ‘too much garlic’ is an oxymoron…
roasted garlic is the best! i serve them with more olive oil, crumbled bleu cheese , fresh torn basil leaves and a sliced baguette. simple and simply delicious!
I found that roasted garlic squeezed and mixed into ranch dressing gives the dressing a wonderful, new taste sensation!
I live in a ‘food desert’ – I had to explain a ‘garlic bulb’ to my local grocer. This grocer DOES carry bottled garlc cloves. What is a technique for ROASTING these bottled cloves?
Hi Mary, good question. You might try wrapping a few in some foil and roasting them. Probably not as long as you would need to for raw garlic. You’ll have to experiment.
I freeze individual cloves of roasted garlic on a parchment paper lined cutting board then bag them up in a freezer bag. When ready to use, I can just grab as many cloves as needed, giving them about 15 minutes to thaw at room temperature.
After roasting, how long can I keep the heads of garlic, and does anyone have storage tips?
just speaking for ME, I mash it after roasting, and flatten it in freeer bags, after sucking the air from the bag. It keeps in the freezer for about a year, depending on how often I use it, which is often ! I have 40 bulbs in the oven right now, and I’ll do 40 more in a few days. AND, DO NOT BUY that junk from China ! Buy local ! NOW is the time to buy FRESH garlic. Good luck.
Hi Lee.after roasting my garlic and letting it cool a little, I squeeze all the garlic out of the heads and mix it altogether in a bowl and then (I found a chocolate mold for chocolate drops) I fill each mold with the mushed up garlic and freeze it.. After its frozen I transfer all the little balls of garlic to a small mason jar and keep it in the freezer. Just the right amount to add to sauces or to make garlic shrimp. Hope this helps.
I love this on a slice of a nice crusty baguette, drizzled with a little rosemary infused olive oil, then slathered with the roasted garlic and topped off with a pinch of good sea salt or Kosher salt.
I serve roasted garlic with steak or london broil. I make a head per person and put it right on the plate next to the meat. I offer a little sour cream on the side too. A bite of steak and roasted garlic dipped in sour cream is soooo good!! I like to serve this with roasted asparagus because I can bake the garlic and asparagus at the same time. Coat asparagus with olive oil, then sprinkle with salt and pepper. Spread in a single layer on a flat pan and bake at 400 degrees for 20-25 minutes. (10 minutes less than the garlic.)
Just had this last night! Yum! Put it on a high quality whole grain cracker with a lovely blue cheese! Too good.
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.
Hi Jill,There is a serious risk of botulism with garlic kept in olive oil. You must use it up right away, or chill it and keep it for no more than a week. http://theolivepress.com/news-blog/be-aware-of-the-risks-of-botulism-with-homemade-garlic-infused-oil and http://chowhound.chow.com/topics/834199.
Is this for garlic that has been cooked though? It seems that this could only occur with raw garlic.
Good point! Roasting the garlic at such a high temp will kill the botulism spores.
This is not true. Botulism spores (and those of most spore-forming bacteria) are very resistant to high temps alone. They can only be killed in high-heat, high-pressure environments (autoclave).
Hi Ari, if I’m not mistaken, botulism spores are killed at 240°F, which is why water canning (212°F) will not kill the spores and why you have to do pressure canning when canning low acid foods. But we are roasting the garlic at 400°F, which should be plenty hot enough to kill the spores.
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!
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.
So Jennette, cooking the garlic whole, during baking time the garlic opens by itself? sorry wondering how this works……..thanks!
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).
Do you cover them with foil, or just roast them open on the pan?
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!
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.
This sounds good! Just fresh rosemary sprinkled on top or??
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.
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.
Best with melted brie cheese on mini baguette slices!! YUM :)
On a home made pizza, roasted garlic is amazing.
Prior post – I misspoke…use Lively Run Goat Cheese instead of fresh mozzarella….Yummy!
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!
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
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.
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.
I eat it with flat bread Brie en croute and preserves its great!
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.
Topping this with red pepper jelly takes it to a whole notha level!
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
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!
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!
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!
I love roasted garlic spread on french bread with a little bit of softened goat cheese. It is to die for!!!!
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
I love roasted garlic…
I roast it in oven and use in most of the tandoori and grilled items, especially chicken.
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!!!
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!
Try baking the garlic globes with fresh herbs on top, I baked them with fresh rosemary–to die for!
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
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.
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.
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(:
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!
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.
Tip: I like to freeze the heads in a little ziplock so they are handy when I need them.
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!
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.
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.
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!
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.
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.
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!
How long can this be kept in the fridge?
A few days I would imagine. ~Elise
I love this recipe spread on toasted french bread, with baked camembert and fried leeks! mmmmmmmm
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.
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.
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!!
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.
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!
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.
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!
Try on crusty bread (your choice) with goat cheese salt and pepper. Yummmmmm.
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
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.
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.
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.
I followed this recipe tonight to roast garlic for some garlic mashed potatoes. The garlic (and the potatoes) turned out great!
Also add honey on top of the cloves before roasting. Its amazing and everyone will be asking for more.
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!!!
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.
Does anyone know how to roast garlic directly on gas grill? Too hot in S. Texas to turn oven on!
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!
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.
Will melted butter work in place of olive oil? One thing I love more than roasted garlic is garlic butter sauce.
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!
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.
Garlic should rest for 10 minutes after cutting before you do any cooking, to allow those good anti-oxidants to form.
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.
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
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.
Yeah or simmer with milk on stovetop and use for mashed potatoes YUMMY
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.
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!
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!
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!
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.
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.
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!
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. ;-)
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?
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.
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.
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
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.
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!
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??
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!
This is awesome mixed in with plain couscous.
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.
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.
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.
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.
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!!!
David-Proof that it’s never too late to learn how to cook!
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!
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?
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.
We have done this for years! Over a good bread or crackers and warm Brie cheese! Oh, I eat a whole head myself!
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!
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?
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.
If you want it toasty….mince it and then sauté it in a skillet with a little butter and olive oil. Easy….Delicious..! Then just make your dipping sauce the way you like it. I sometimes use minced parsley, and/or minced basil combined and then a little salt/pepper or maybe some crushed red peppers to a good grade olive oil. Enjoy..!
try with french bread and goat cheese, had this at Doc Holiday’s in Taos. Can’t stop eating it!
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!
This recipe is so simple and delicious, Thanks! My whole family loves it and I’ve been making it at least twice a week!
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!
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!
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!!
Try to substitute olive oil with balsamic vinegar (in large quantities). I recommend it as a side to meet dishes.
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!
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.
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.
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.
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!
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.
Try the roasted garlic with roasted red bell pepper on toasted pita. Sprinkle with a little sea salt, a touch of olive oil. Delectable!
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?
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.
Throw some cloves of roasted garlic into your mashed potatoes, rice and soups but when spread on toasted rosemary bread, it is heavenly.
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!
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.
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