How to Roast Garlic

Roasting garlic is a classic technique that mellows and enhances the flavor of garlic so much that I want to simply eat clove after clove.  It’s so easy to make roasted garlic, but a lot of people don’t know how to do it, so I thought I’d make a quick tutorial for you.

The first step is to preheat your oven to 450 degrees and then cut the top off of a bulb of garlic.  Now see the papery skin around all those cloves.  Carefully peel that away without separating or peeling the individual cloves of garlic and rub about a teaspoon of olive oil on the top of the cut cloves.  Then wrap the whole thing in some aluminum foil.  Place it on your oven rack and let it roast for 25-30 minutes.

When it’s done the cloves of garlic should be very soft and mushy.  You can check that by pressing it with the back of a spoon.  If they’re still firm just re-wrap the foil and give it another 5 minutes in the oven.  Once it’s done, simply squish the cloves out of their skin, or use a fork to pull them out.  You can eat the roasted garlic as is, spread it on french bread or crackers, use it to top baked potatoes, or in cooking!

How do you like to use roast garlic?


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4 Responses to “How to Roast Garlic”

  1. Jen @ My Kitchen Addiction
    February 16, 2010 at 12:23 pm #

    I think you must have read my mind. I was just thinking of making some roasted garlic… I love smashing some up and serving it with good oil on pasta. Yum!

  2. Anne
    February 16, 2010 at 1:54 pm #

    It appears I like to use it as a potpourri/room deodorizer (or odorizer?). We had an alfredo sauce that went off the deep end last night…had to open all the windows today! :) But when I’m not scenting my living room with it, I love roasted garlic in fried rice!

  3. star3night
    March 10, 2010 at 7:13 pm #

    I love roasted garlic and not so much the day after smell. Last summer we roasted garlic on our grill. We let it roast for about an hour; it was wonderful!

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  1. Harsh and Sweet: Double Garlic Cheesy Bread - October 31, 2011

    [...] softens after a long time in high heat and bonus points – it’s easily spreadable.I cut off just a nip of the top, exposing the garlic while leaving the cloves in its house. I already tore off the papery outer [...]

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