Roasted Garlic

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

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated November 19, 2023
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.)

Garlic roasted in foil.
Alison Bickel

How to Use Roasted Garlic

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.

A fork in front of a head of roasted garlic, speaking a clove
Elise Bauer

How to Store Roasted Garlic

Leftover roasted garlic can be stored (peeled or unpeeled) in an airtight container in the fridge for up to 4 days. For longer storage, place the peeled, roasted cloves in a jar and top with olive oil. The garlic will keep this way in the fridge for up to 2 weeks. Use the mildly flavored olive oil for cooking.

For even longer storage, you can freeze whole heads of roasted garlic or individual cloves. Add whole heads to a zip-top freezer bag, squeeze out as much air as you can, and freeze. Arrange peeled, separated cloves on a parchment-lined baking sheet and freeze for an hour. Transfer to an airtight container or bag and freeze. Either way, the roasted garlic will keep for up to 6 months in the freezer.

Before roasting, you might also want to know how to store garlic for heads and cloves that last longer and are easier to peel and chop.

What to Make with Roasted Garlic

The uses for roasted garlic are endless! You can simply smear it on bread or toast for a sophisticated take on garlic bread, add cloves to a cheese plate, or toss into pasta. Mashed, roasted garlic is a delicious addition to salad dressings, sauces, and soups. Here are some recipes to get you started.

From the Editors Of Simply Recipes

Roasted Garlic

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 4 servings
Yield 1 head roasted garlic

If you don't have a baking pan or muffin tin on hand, simple wrap the oiled heads in aluminum foil with the seam side up before roasting.

Ingredients

  • 1 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.

    Leave intact the skins of the individual cloves of garlic

    Fresh garlic on a wooden background.
    Alison Bickel
  3. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves.

    This exposes the individual cloves of garlic.

    Fresh garlic with the cloves exposed and set on a wooden background.
    Alison Bickel
  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.)

    Fresh garlic with the cloves exposed set in a muffin tin.
    Alison Bickel
  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.
    Foil wrapped head of garlic in a muffin tin.
    Alison Bickel
  7. Bake:

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

    Roasted garlic cloves in a muffin tin.
    Alison Bickel
  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.

    What's your favorite way to use roasted garlic? Let us know in the comments below!

Nutrition Facts (per serving)
41 Calories
3g Fat
2g Carbs
0g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 41
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 0g
Vitamin C 2mg 12%
Calcium 14mg 1%
Iron 0mg 1%
Potassium 30mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.