How to Roast Garlic

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Roast Garlic adds great flavor to any number of dishes, from sauces and dressings to soups and mashed potatoes. And it’s super easy to prepare.

How to Roast Garlic | Good Cheap Eats

Garlic can be rather pungent, particularly when you take it in large doses. I remember in high school when my French teacher took us to an authentic French restaurant. They seemingly specialized in everything garlic. The next day everyone in school could smell my eau de l’ail. No wonder garlic is said to keep vampires away!

Now roasted garlic, on the other hand, is a revelation. It’s soft and buttery and almost sweet.

Roasted garlic is a wonderfully flavorful addition to soups, sauces, and dressings. I’ve stirred it into mashed potatoes, blended it into caesar salad dressing, and minced it into cream sauce for pasta. I’ve slathered it on bread for grilled cheese sandwiches and smothered toast with it with baked goat cheese.

To put it mildly, I’m a fan of roasted garlic.

And to top it off, it’s super easy to roast garlic! Today I’m going to show you how to roast garlic en masse. Once you have a batch of this lovely stuff in the fridge, you’ll find no end of uses for it.

How to Roast Garlic | Good Cheap Eats

How to Roast Garlic

The process is super simple: cut off the tops of whole head garlic, drizzle in good quality olive oil, sprinkle with black pepper, cover and bake until it practically jumps out of its skin, it’s so happy to see you!

When you roast garlic, the flavors mellow, the color browns, and the texture softens to a spreadable texture. It’s great on sandwiches!

Consider chopping or stirring it into the following recipes:

While these recipes don’t call for roasted garlic per se, the caramelized flavor of the roasted garlic will only enhance the flavors of those dishes. Be sure to let me know how you use this very flavorful version of Allium sativum.

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Roasted Garlic
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Roasted Garlic adds great flavor to any number of dishes, from sauces and dressings to soups and mashed potatoes. And it's super easy to roast garlic.
Course: Main Course
Cuisine: American
Keyword: roasted garlic
Servings: 5 heads of garlic
Calories: 54 kcal
Author: Jessica Fisher
Ingredients
  • 5 garlic heads
  • 2 tablespoons olive oil
  • freshly ground black pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut off the tops of the garlic heads so that there is room to pour oil in the crevices. Place the garlic heads cut-side up in a small baking dish.
  3. Drizzle the oil into the cut heads of garlic. Sprinkle with freshly ground black pepper.
  4. Cover the dish tightly with aluminum foil. Place the dish in the oven and bake for 45 to 60 minutes. The garlic will be golden and browned in bits and practically jump out of its skin.
Recipe Notes

Use the roasted garlic in sauces, soups, dressings, and vegetable dishes. It will have a spreadable texture, making it a delicious addition to sandwiches and toast. Store leftovers in the refrigerator for up to one week or in the freezer up to a month.

Nutrition Facts
Roasted Garlic
Amount Per Serving
Calories 54 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 12mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin C 1mg1%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

How to Roast Garlic | Good Cheap Eats

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Comments

  1. Sandi says

    The summary bit says cook time is 25 minutes with a total of 35 minutes, but then the directions say to bake 45-60 minutes. Math may not be my strongest skill but I’m pretty sure those numbers don’t match up. 🙂

    Does roasted garlic freeze decently? I know I’ve made it a couple of times and then didn’t use it as much as I thought I would and it got tossed. Do you put it in oil or anything before you freeze it?

    • Good catch. I hand code all the recipes (it’s a technical thing for food blogs) and I use a template. Obviously, forgot to replace all the items on my template. It’s fixed now.

      Re: Freezing, I would recommend making sure it’s cold and wrapping it airtight. Should be good to go.

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