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+ servings
This simple “How to Roast Garlic in the Oven” will set your favourite garlic lover up for everything between a tiny and giant quantity of luscious, buttery cloves of meltingly soft garlic. Make enough to use tonight or enough to stash in the freezer for fast dinner fixes all year long!

How to Roast Garlic in the Oven

Rebecca Lindamood
Prep Time 5 mins
Cook Time 45 mins
Learn How to Roast Garlic in the Oven in this simple, scalable tutorial that can roast any amount from 2 heads of garlic to 50 heads of garlic all at once. This recipe will make it easy for you to have roasted garlic on hand all the time!

Equipment

  • aluminum foil
  • 1 baking dish
  • oven

Ingredients
  

  • 2 heads Garlic
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked or ground black pepper

Optional:

  • 2 sprigs of fresh thyme or rosemary

Instructions
 

  • Preheat oven to 350ºF.
  • Trim any funky dangly bits off the root end of the garlic and brush away any loose paper without separating the cloves. This should allow it to stand up solidly.
  • Lay the bulb of garlic on its side on a cutting board and -using a sharp knife- trim about 1/4 of the top from the flower end of the garlic bulb. This should expose the tips of the actual cloves of garlic.
  • Line a small baking dish that will just hold your garlic with a piece of foil roughly twice as large as the dish. Place the garlic heads with the cut side up in the prepared baking dish.
  • If you do not have foil or don’t use it, you can substitute a very small, high sided baking dish with a tight fitting lid. The dish should be just large enough to hold the garlic snugly with the lid in place.
  • Drizzle the olive oil evenly over the tops of the garlic and sprinkle with the salt and pepper. Top each garlic head with a sprig of rosemary or thyme, if using it.
  • Bring your foil up around the garlic and crimp it closed or put the lid on your baking dish. Transfer to the oven and roast for between 45 minutes to 1 hour and 15 minutes or until the garlic is deep golden brown and very soft.
  • Let the garlic rest for several minutes or until it is comfortable to handle.
  • To extract garlic to use, flip the slightly cooled heads upside down and squeeze from the root end toward the blossom end like a toothpaste tube. The cloves should pop right out easily.
  • Drizzle the cooking oil over the top and use immediately or store in the refrigerator -tightly covered- for up to a week.
  • For longer term storage, freeze the roasted garlic cloves whole in an airtight container. Alternately you can smash them, portion into desired sizes (dollops of teaspoons, tablespoons, or in ice cube trays), and transfer to a labeled zipper top when frozen solid.
  • Frozen roasted garlic in any of its forms is best used within 6 months of freezing.

Notes

This recipe can be scaled up as much as your baking dishes and oven can handle. Just remember it may take a little longer for a large amount of garlic to roast.

Nutrition

Calories: 83kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 293mgPotassium: 58mgFiber: 0.3gSugar: 0.1gVitamin A: 2IUVitamin C: 4mgCalcium: 26mgIron: 0.3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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