It is so simple to make Oven Roasted Garlic! You just need 3 ingredient, a little foil, and about 40 minutes. By roasting the garlic you develop the sugars in the head of garlic and it takes the bite out of using raw garlic. You are left with a really mellow and delicious garlic flavor that you can add to many recipes like sweet potatoes, garlic mashed potatoes or smear on toasted bread.
Ingredient Details
Garlic – Choose a whole plump head of garlic that has firm skins and is white or purplish in color. You can roast one head of garlic or multiple heads of garlic at one time.
Olive Oil- I opt for olive oil instead of extra virgin olive oil because it doesn’t lend any extra flavor to the roasted garlic and generally extra virgin olive oil is used for finishing dishes or adding flavor to dishes. You could also use a canola or vegetable oil.
Kosher Salt- The kosher salt will enhance the flavor of your roasted garlic. You can optionally add cracked black pepper too.
How To Make Roasted Garlic
This is just a quick overview of how to roast garlic including pictures. More detailed instructions and ingredient quantities pop down to the recipe card.
Step 1
Preheat the oven to 350°F. Grab a whole head of garlic.
Step 2
Cut the very top off the head of garlic exposing the individual cloves.
Step 3
Place in the center of a piece of foil, drizzle with olive oil and sprinkle with kosher salt.
Optionally add cracked black pepper and/or fresh herbs.
Step 4
Roast for 40-50 minutes.
Storing Roasted Garlic
Leftover Roasted Garlic can be stored in an airtight container in the fridge for up to 2 weeks. You can store it in the freezer for even longer, up to 6 months!
Garlic Heavy Recipes
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How To Roast Garlic
Equipment
Ingredients
- 1 head garlic
- 1 teaspoon olive oil
- sprinkle kosher salt
Instructions
- Preheat the oven to 350°F.
- Cut the very top off the head of garlic, exposing all the individual cloves inside.
- Tear about a 6"x6" piece of foil. Place the garlic cut side up on the center of the foil.
- Drizzle with olive oil and sprinkle with kosher salt and optionally add cracked black pepper or fresh herbs.
- Place on a sheet pan or in a muffin tin cup.
- Roast for about 40-50 minutes.
- Remove from the oven, when it is cool enough to handle, squeeze the garlic onto a plate or on the sheet pan. Make sure none of the garlic shells came out with the garlic before using in a recipe.
- Roasted garlic can be stored in the fridge in an airtight container for up to 2 weeks. Or can be frozen for up to 6 months.
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