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This roasted garlic recipe uses a simple method to infuse so much flavor into a variety of dishes! It becomes perfectly caramelized and is a wonderful addition to everything from dips to soups.

You may also like my Garlic and Herb Spreadable Butter.

a small bowl with cloves of roasted garlic

Why you’ll love it

If you’re never tried roasting a whole head of garlic, it’s about time you did. It takes the sharp edge off the cloves, and it becomes a nutty, mellow, and spreadable delight. This fantastic condiment enhances the taste of countless recipes, and it doesn’t get much easier than two ingredients.

I first encountered the beauty of roasted garlic when I was dining at a restaurant in the Rocky Mountains. I usually don’t pay much attention to the bread basket, but the waiter convinced me that I needed to try spreading the roasted garlic onto freshly baked bread. It was amazing. I knew I had to recreate it at home!

How to choose garlic

  • The key to picking the right head of garlic is that it should be very hard to the touch and bright white without any discolored, blemished, or overly wrinkled areas. Don’t pick one that’s either miniature or giant.
  • There shouldn’t be any green shoots or sprouts coming out the top, and it shouldn’t appear dehydrated. Both of these are signs that it’s older and less fresh.

How to use whole roasted garlic

How to roast garlic

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

cutting a head of garlic and adding to foil

Preheat the oven. Slice the tops off the heads of garlic so that the cloves are exposed. Place them on a sheet of aluminum foil with the cut side up. Pour the olive oil over top of them.

roasted garlic before and after putting in the oven

Close the foil up completely. Roast the garlic until soft and golden! Keep in mind the timing could be more or less depending on the size, so you may want to check on it during the midway point.

Substitutions and variations

  • I’m a big fan of sprinkling on a little bit of truffle salt to take it to the next level.
  • If you have some fresh herbs to use up, feel free to add them after roasting. It’s especially good with garden herbs once you’ve mashed it into a spread!

Leftovers and storage

  • Remove the individual cloves with a knife, and store in a sealed container in the fridge for 3-4 days.
  • The roasted cloves will also freeze just fine in an airtight container for up to 3 months. Try to keep them separate from one another to make it easier to grab individual portions. Thaw at room temperature when ready.
foil with four heads of roasted garlic

How do you like to use roasted garlic? Leave me a comment below! I’d love to hear from you. You can also find me on Instagram.

a small bowl with cloves of roasted garlic
5 from 1 vote

Perfect Roasted Garlic

This roasted garlic recipe uses a simple method to infuse so much flavor into a variety of dishes! It becomes perfectly caramelized and is a wonderful addition to everything from dips to soups.
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 4 heads


  • 4 heads raw garlic
  • 4 tablespoons olive oil 


  • Preheat your oven to 375F and move the rack to the middle position.
  • Slice the tops off your heads of garlic so the cloves are exposed (don’t slice where the root is – that’ll make it harder). I take off about 1/4″. 
  • Place the heads of garlic on tin foil (cut side up). 
  • Pour a tablespoon of olive oil over top each head of garlic.  
  • Close the foil up (make sure it’s completely closed but do it fairly loosely). 
  • Roast the garlic for an hour or so. It should be golden (with some darker brown bits) and feel soft to the touch, so pop it back in the oven for a little longer if it is a bit tough still. Once it's cooled a bit, I simply use a small, sharp knife to easily pull/slide the cloves out. You could also squeeze the garlic head with your hands to get the cloves out in one go if you're not worried about the cloves being somewhat intact.


  • Recipe can easily be increased to roast more garlic as needed. 
  • Use it in salad dressings, sauces, hummus, dips, spread directly on bread, or anything else you can think of. Garlic will keep in a sealed container in the fridge for a few days at least.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 165kcal, Carbohydrates: 9g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 5mg, Potassium: 112mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 9mg, Calcium: 51mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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  1. lindsay Cotter says:

    We always need these tips! I learned how to do this a few years ago but your way TRULY is perfect! <3

    1. Natasha says:

      Aw thanks ❤️

  2. Sabrina says:

    5 stars
    I love roasted garlic. Garlic is love! The last time I tried it, I simply tossed it in the oven without tin foil at 200°C / 375°F with chopped off ends for about 2o minutes. I liked the result a lot, but was also surprised that the taste was so much smoother.
    Didn’t try it on bread though. Or hummus. You see, I really have to get back to the roasted garlic again. Thanks for the recipe and reminder <3

    Btw. I've only ever admired the Banff Fairmont Hotel from outside, when I visited the Canada back in 2012 ^^ I envy you for this great food experience a little ^^

    1. Natasha says:

      I’ll have to try your method too. I think there’s a variety of ways to do it. Yes! Do try it on fresh bread and hummus. ❤️ The Banff Springs isn’t beautiful, isn’t it?! I’d love to go back.

  3. Albert Bevia says:

    This is such a great way to perfectly roast garlic everytime with virtually no effort! I consume loads of garlic so I truly appreciate this post 🙂

    1. Natasha says:

      That’s great, thanks Albert. Garlic is the best!

  4. Tieghan Gerard says:

    I absolutely love roasted garlic! This looks delicious Natasha!

    1. Natasha says:

      Thank you!!

  5. Lindsay | With Salt and Pepper says:

    Seriously…does the house ever smell better than when you’re roasting garlic?!?

    1. Natasha says:


  6. Matt Robinson says:

    Love this – roasting garlic brings out so much flavor!

    1. Natasha says:

      Definitely! Thanks, Matt!

  7. Gina @Running to the Kitchen says:

    This does look perfect! Awesome!!

    1. Natasha says:

      Thank you!!

  8. Mary Ann | The Beach House Kitchen says:

    Great for a post Natasha! Tom and I love roasted garlic smeared on fresh baguette bread! Delicious!

    1. Natasha says:

      Yes!! Me too!! Thank you 🙂