Easy step-by-step guide to making roasted garlic. Ideal for use in mashed potatoes, sauces and spreads. Or just pop out a clove of warm toasted garlic and spread it on toast or crackers. Smells sensational when roasting!
I love garlic. So much. Oh let me count the ways. And when it comes to roasted garlic? The love is on a whole other level.
It is SO good.
Raw garlic is quite potent and the taste is quite sharp. But when you go and roast it, it mellows out those sharp edges, but intensifies the richness of the flavor. The result is garlic deliciousness to the extreme.
Making it is a breeze and your house will smell sooo good while this is cooking. So basically, there are a lot of very good reasons to roast some garlic right now.
How To Make Roasted Garlic
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- First, you simply remove the outer skins (just the outer ones).
- Then use a knife to chop off the tops. Place the whole head of garlic on top of some foil.
- Now pour over 1 tsp of olive oil and massage it into the garlic with your fingers.
- Wrap it up in the foil and bake it at 430°F for 35-40 minutes until beautifully roasted.
- Once it’s roasted it is the easiest thing to pop the garlic cloves out of their skins. Then you can easily mash it with a fork or use the roasted cloves however you like.
It’s simply divine eaten right away, warm and toasty from the oven! You can also add the cloves to a glass jar, top up with olive oil so that the cloves are covered, and then store it in the fridge for up to 2 weeks.
You can absolutely freeze the roasted cloves of garlic if you want to store them for a longer time. Pop the roasted cloves out, let them cool completely and then lay them flat on a baking sheet. Freeze until frozen and then you can transfer the frozen cloves to a freezer bag or container. Let them thaw in the fridge and then use as you like.
More Easy Vegan Recipes
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- 1 Head Garlic
- 1 tsp Olive Oil
- Preheat the oven to 430°F (220°C)
- Remove just the outer flaky layers of the head of garlic, leaving the inner skins intact.
- Using a knife chop off just the tips of each clove.
- Place in tinfoil and pour over 1 tsp of olive oil and rub it around the sides so that the garlic is covered with the oil.
- Wrap it up in the tinfoil and bake in the oven for 35-40 minutes.
- When cooked, remove from the tinfoil, allow to cool for a few minutes and then pop out the cloves with your fingers.
- Storing: It’s simply divine eaten right away, warm and toasty from the oven! But if you do have leftovers you can add the cloves to a glass jar, top up with olive oil so that the cloves are covered, and then store it in the fridge for up to 2 weeks.
- Freezing: Pop the roasted cloves out, let them cool completely and then lay them flat on a baking sheet. Freeze until frozen and then transfer the frozen cloves to a freezer bag or container. Let them thaw in the fridge and use as you like.
- This recipe was first published in April 2016. It has been updated with new photos and tips.