Learn how to make roasted garlic easily in your oven so you can kick your recipes up a notch with creamy umami flavor. Plus, learn our favorite ways to use this delicious garlic!
Roasted garlic is one of those little kitchen magic tricks I never get tired of. It makes everything taste better — stir it into soup, mash it onto toast, or tuck a few soft cloves onto a pizza and you instantly have something extra special. Once you start keeping roasted garlic on hand, you’ll wonder how you ever cooked without it.
Even though it takes a little time in the oven, almost all of it is hands-off. It’s the kind of recipe anyone can master, and it makes you feel like a seasoned cook with almost no effort.
I always make extra and stash it in the fridge for quick use during the week. Trust me, future you will be very happy you did.
Do I need to wrap the garlic in foil? No — it’s not absolutely required. The important thing is that the garlic is covered tightly so it doesn’t dry out. If you have a small baking dish, place the garlic heads inside and cover the dish with either foil or a fitted lid.
Can I make this recipe quickly? If you’re really short on time, you can roast individual garlic cloves instead of whole heads. Just keep a close eye on them — the smaller cloves will brown (and burn) much faster than the larger ones. When time allows, roasting whole heads is much easier and yields more consistent results.
How long does roasted garlic last in the fridge? Roasted garlic will keep safely for up to 10 days in the refrigerator.
Can I freeze roasted garlic? Yes! Roasted garlic freezes well. Simply place the roasted cloves on a parchment paper-lined plate and put the plate in your freezer. Once the cloves are frozen, transfer them to a freezer-safe bag.
Favorite ways to use roasted garlic
Roasted garlic is endlessly versatile, so once you have a batch on hand, you’ll find yourself adding it to everything. Here are some of my favorite ways to use it:
- Add it to a cheese and charcuterie board — meat, cheese, crackers, and roasted garlic were meant to be together.
- Spread it on toast.
- Top that toast with avocado or a little goat cheese for an extra treat.
- Mash it into potatoes .
- Use it as a pizza topping on my butternut squash pizza with roasted garlic .
- Stir it into creamy pasta sauces or make my farfalle with roasted garlic .
- Mix it into sour cream to make the easiest, most delicious dip.
Delicious Roasted Garlic Recipe
- Pin
Ingredients
- ▢ 1 head garlic (see notes)
- ▢ ½ teaspoon olive oil
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a piece of aluminum foil with parchment paper. Remove the papery skin from the head of garlic, making sure to keep the cloves intact. Cut ¼ inch off the top of each head of garlic so that all of the cloves are exposed. 1 head garlic
- Place the head of garlic into the parchment paper and drizzle the top with oil. Wrap the aluminum foil package up tightly and place it into a baking dish. ½ teaspoon olive oil
- Roast the garlic for 45-70 minutes, or until it is soft and turns golden. Let the garlic cool before squeezing the cloves out of the skins.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Recipes that use oven roasted garlic
Bacon Guacamole with Roasted Garlic and Tomatoes
Cheesy Baked Olive Dip
Mini Hasselback Potatoes
Spanish Eggs with Roasted Garlic
Delicious Roasted Garlic Recipe
Ingredients
- 1 head garlic , see notes
- ½ teaspoon olive oil
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a piece of aluminum foil with parchment paper. Remove the papery skin from the head of garlic, making sure to keep the cloves intact. Cut ¼ inch off the top of each head of garlic so that all of the cloves are exposed. 1 head garlic
- Place the head of garlic into the parchment paper and drizzle the top with oil. Wrap the aluminum foil package up tightly and place it into a baking dish. ½ teaspoon olive oil
- Roast the garlic for 45-70 minutes, or until it is soft and turns golden. Let the garlic cool before squeezing the cloves out of the skins.
