How to Roast Garlic for Rich, Creamy Flavor in Any Dish

Learn how to roast garlic with a straightforward step-by-step tutorial, plus tips for storing and using roasted garlic.

If you love garlic, roasted garlic is a must-try. It’s easy to make and adds deep, sweet, mellow flavor to many dishes. From spreads and sauces to mashed potatoes and grilled vegetables, a little roasted garlic goes a long way.

Roasted garlic is delicious spread on warm bread, stirred into hummus or aioli, mixed into dressings, or used to finish roasted vegetables. The oil left after roasting is also excellent for grilling or for dressing salads. This recipe uses just three simple ingredients: garlic, extra virgin olive oil, and a pinch of salt (optional).

How to make roasted garlic – Step by step

• Preheat the oven to 400ºF (200ºC) and position a rack in the middle. Roast as many heads of garlic as you like — three heads is a good batch.
• Trim about ¼ inch (0.5 cm) off the top of each garlic head to expose the cloves.
• Drizzle each head with extra virgin olive oil — about 1 teaspoon per head (roughly 1 tablespoon for three heads) — or adjust to preference.
• Season with a pinch of salt if desired.

• Wrap each head in aluminum foil (or follow the sheet-pan alternative in the notes).
• Roast for 45–60 minutes. Begin checking at 45 minutes. The garlic is done when each clove is completely soft and yields easily when pressed. For a deeper caramelized flavor, continue roasting until cloves are golden brown, checking every 10 minutes. Timing varies with oven, garlic size, and variety — my batch took 60 minutes.
• Let the garlic cool enough to handle. Squeeze or scoop the soft cloves from their skins into a small, clean glass jar.
• Cover the cloves with extra virgin olive oil and refrigerate for up to two weeks.

Pro tips

• You can remove most of the papery outer layers before roasting, but it’s optional. Both methods work well.
• If you prefer to peel, remove only the loose outer paper and keep the cloves attached while roasting.
• To avoid foil, separate the head into individual cloves (leave skins on), place on a baking sheet, drizzle with oil and salt, and roast 20–30 minutes until soft and golden. Watch closely to prevent burning.
• Salt enhances the flavor but is optional. Add freshly ground black pepper if you like.
• Any oil can be used, but extra virgin olive oil gives the best flavor. Storing the garlic submerged in oil extends its shelf life in the fridge.

How to store roasted garlic

• Store roasted garlic in an airtight container or small glass jar in the refrigerator, submerged in oil, for up to two weeks.
• For longer storage, freeze the garlic. Cool and remove papery skins, then mash and freeze in an ice cube tray. Transfer frozen cubes to a sealed bag or container for easy portioning.
• To freeze whole cloves, spread them on a baking sheet and freeze flat. Once solid, store the cloves in a sealed bag or airtight container.

What to do with roasted garlic?

• Spread roasted garlic on sliced baguette or warm bread for an instant, flavorful snack.
• Blend 1–2 cloves into mayonnaise to make a quick roasted garlic aioli.
• Add roasted garlic to sauces, salad dressings, hummus, or any recipe that benefits from a mellow garlic flavor.
• Mash roasted garlic onto a baked potato in place of butter for a lower-fat, intensely flavorful topping.
• Stir into mashed potatoes, soups, or vegetable purees for extra depth.
• Use the infused oil for grilling, roasting, or as a finishing oil for salads and cooked dishes.

Looking for more how-tos?

• Vegan Butter
• Vegan Parmesan Cheese
• How To Make Oat Milk
• How To Make Tahini
• How To Make Vegetable Stock

Did you make this roasted garlic recipe?

Please leave a comment, share your experience, or rate the recipe. I’d love to see what you cook!