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Ever since Pat and I ate it at a fancy steakhouse, I’ve been wanting to learn how to roast garlic at home. I’m happy to report that it’s just as easy as it sounds! This oven-roasted garlic recipe comes together with 2 ingredients and less than 5 minutes of prep—the rest is all hands-off roasting. Roasting transforms garlic into something deeply flavorful, mellow, and slightly sweet, and I honestly can’t get enough of it. It’s perfect with steak, and of course, it tastes amazing with pasta and all kinds of other foods too!
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“I’ve roasted garlic in foil before but never thought of putting the bulbs wrapped in foil in a muffin tin. Great idea! Keeps the bulbs from tipping over and possibly having olive oil drip in your oven. Thank you!” -Jil
How To Roast Garlic
I have always been a fan of garlic, but I had no idea how to roast it. I didn’t even know it was a thing. I first had oven-roasted garlic like this at one of our favorite Valentine’s destinations last year, and I’ve been wanting to make it ever since.
Roasting the garlic really brings out its sweet flavors in the most perfect way and I find it adds an itense flavor to so many dishes.
Tips for Beginners
- Don’t cut too far down the bulb. Otherwise, the cloves will naturally separate and fall apart.
- For a low-waste option. Place the garlic bulbs in the muffin tin and cover with an inverted baking sheet—no foil required.
- Oven temperatures can vary. As can the sizes of individual heads of garlic. Feel free to adjust the roasting time until it reaches the desired texture.
- To easily squeeze out the garlic. While the heads are still hot, grip the sides with kitchen tongs and squeeze.
- For an easy garlic paste. Blitz the roasted garlic in a food processor, pour it into an ice cube tray, and freeze.
Roasted Garlic Recipe
Ingredients
- 4 heads garlic
- 1 tbsp olive oil
Video
Instructions
- Preheat oven to 400°F.
- With your hands, peel the paper off the garlic to expose the cloves. Take care to keep the bulbs together so they don't break apart while you're peeling.4 heads garlic
- Take a sharp knife, cut the top of each garlic bulb straight off, about ½ inch from the top. This should cut into most of the cloves to expose the interior.
- Top each bulb with ¼ tbsp of olive oil and massage it into the cut side of each bulb.1 tbsp olive oil
- Wrap each bulb in aluminum foil and place it into the wells of a muffin tin, cut sides up.
- Bake for 35-40 minutes, or until each clove is tender.
- To eat, pinch from the outside and the clove should come easily out of the skin.
Equipment
- Muffin Tin
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Roast Garlic Step by Step
Peel the garlic and prepare the oven: Preheat your oven to 400°F. Peel the paper off 4 heads of garlic with your hands, exposing the cloves. Make sure the bulbs stay intact together while you are peeling, as you want to roast them whole.
Cut the garlic: Use a sharp knife to cut off the top of each garlic bulb, about ½ inch from the top. You want to cut into the cloves to expose the interior for roasting.
Oil the garlic: Drizzle ¼ tbsp of olive oil over the top of each bulb, and massage it into the cut side of the bulb.
Wrap the garlic: Using aluminum foil, wrap each bulb and place it into the wells of a muffin tin, cut sides up.
Roast the garlic: Bake for 35-40 minutes, or until each clove is tender.
Pinch the garlic: To remove the cloves from the peel, pinch from the outside, so the clove can easily squeeze out of the skin.
Use or store: Store in the fridge or use right away and enjoy.
How to Store
Store leftover roasted garlic in an airtight container in the refrigerator for up to 4 days. I love to roast garlic in bulk and keep it in the freezer to use throughout the year. It keeps well for up to 6 months—just toss individual cloves into a hot pan to defrost.
Serving Suggestions
This roasted garlic recipe actually makes for an awesome (and unexpected) side dish that goes well with all kinds of meals. I make roasted garlic to go with this hearty beef bourguignon, or this easy Instant Pot pot roast. I think beef is one of the best things to pair with, but I’d easily pair the roasted garlic with a crockpot turkey breast. And of course, it would be perfect with any Italian pasta dish too.
Love this recipe. Instead of muffin tin, I use a escargot plate. Perfect for six cloves, less to clean up too.
I’ve roasted garlic in foil before but never thought of putting the bulbs wrapped in foil in a muffin tin. Great idea! Keeps the bulbs from tipping over and possibly having olive oil drip in your oven. Thank you!
Thanks, Jill!
Roasted garlic is also great spread on some crostini bread slices with some chopped tomatoes.
Your dinner looks fabulous.
Omg I love that idea. Must try!
Going to bake some! I love roasted garlic with steak and in salads!
Yay!
Roasted garlic is so wonderful with dinner and your dinner looks incredible. Those are great pictures!
Thanks so much!! Means a lot :)