How to Roast Garlic
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How to Roast Garlic
Description
This guide for How to Roast Garlic covers roasting whole bulbs with skins partially removed, trimming the tops to expose cloves, and drizzling with olive oil before wrapping in foil. Alternatively, peeled cloves are placed in foil with oil and roasted similarly. Roasting at 400 degrees Fahrenheit for 30 to 60 minutes softens the garlic, caramelizes the sugars, and mellows its flavor, creating a sweet, spreadable condiment.
Roasted garlic can enhance a variety of dishes by adding rich, buttery notes without raw garlic’s sharpness. It works well mashed into spreads, blended into sauces, or used to flavor meats and vegetables.
There are two common garlic types: softneck (long shelf life, smaller cloves) and hardneck (stronger flavor, larger cloves). The yield varies by bulb size and type. Roasted garlic cloves store best submerged in oil in an airtight container in the refrigerator for up to four days.
Ingredients
- 1 or more garlic heads
- olive oil
Instructions
To roast whole garlic bulbs:
- Preheat oven to 400 degrees. Remove outer papery layers of garlic bulb, leaving the skins in tact and cloves attached.
- Using a sharp knife, trim about 1/4 inch to a 1/2 inch off the top of the bulb to expose the cloves. Drizzle with olive oil (I like about 2 tablespoons olive oil per head of garlic).
- Wrap the individual heads of garlic tightly in foil and place on a baking sheet. Or, place the individual heads in a muffin tin and wrap tightly in foil.
- Roast for 30 to 60 minutes depending on your preference, checking the cloves at 30 minutes. The roasted garlic is done when it caramelized in color and the cloves are very soft and can be pieced easily with a knife.
To roast peeled individual garlic cloves:
- Preheat oven to 400 degrees. Line a small baking dish or pie plate with foil. Arrange peeled garlic cloves in the middle of the foil and drizzle completely with olive oil.
- Wrap the foil tightly to make a packet and roast 30 to 40 minutes, until golden in color and completely softened.
To roasted unpeeled individual garlic cloves:
- In a dry medium skillet over medium-low heat, toast garlic cloves until spotty, dark brown, and slightly softened, about 20 to 25 minutes. Remove pan from heat, cover, and let stand until garlic is completely soft, 10 to 15 minutes.
Notes
- Softneck garlic has thinner skins and longer shelf life; hardneck garlic has larger cloves and stronger flavor.
- One garlic bulb typically contains 10–12 cloves, but yields may vary.
- Store roasted cloves submerged in oil in a sealed container refrigerated for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 cloves each)
Amount Per Serving
Calories 21 kcal
% Daily Value*
| Serving | 2cloves | |
| Calories | 21kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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