This post may contain affiliate links. Please read our disclosure policy.
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.
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 and an easy, foolproof method.
I first encountered the beauty of roasted garlic when I was dining at a restaurant in the Rocky Mountains several years ago. 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 their delicious freshly baked bread. It was amazing. I knew I had to recreate it at home and share it with you guys!
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
- My go-to is using it in any homemade dip recipe that calls for fresh minced garlic. It gives it a more complex flavor. Try it in this Sun-dried Tomato and Basil White Bean Dip, aioli, or even my Creamy Tzatziki Sauce recipe.
- It’s incredibly tasty in Garlic Bread, or just spread it on a slice of crusty bread, a bagel, toast, or a dinner roll.
- I love folding it into these Easy Mashed Potatoes for a richer flavor.
- It’s great in soups for depth. Try it in this Cabbage Soup with Bacon and Potatoes.
- Add it to a variety of sauces like this White Wine Cream Sauce for Ravioli or this Creamy Mushroom Sauce. Have fun experimenting with it!
How to roast garlic
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven to 375F. 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.
Close the foil up completely. Roast the garlic for an hour or 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.
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.
Perfect Roasted Garlic
- 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.
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.