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One of the easiest ways to dress up a wide variety of dishes is to add Roasted Garlic cloves instead of raw garlic – I like to roast a huge batch of garlic on meal prep days so I have some to toss in recipes all week long! This is the best easy way to roast whole garlic – it is super simple to prepare in bulk – and can even be frozen – so you can get an addictive, rich umami flavor in any dish.
This is a base recipe – a quick and easy method every home cook should have in their back pocket to develop richer layered flavors in your dishes.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
How to Roast Whole Garlic
This is one of my favorite Base Recipes – a simple, quick staple every home cook should have in their back pocket to easily elevate your favorite dishes. You can use this roasted garlic in just about any dish calling for garlic, to layer in a rich umami flavor that you can’t get enough of!
Roast Garlic Ingredients
For this easy recipe we will need:
- Garlic bulb: The main ingredient — when roasted, it becomes sweet, nutty, and buttery in texture, transforming from sharp and pungent to mellow and spreadable.
- Avocado oil: Provides a high-smoke-point fat that helps the garlic caramelize evenly and enhances its natural richness.
- Coarse kosher salt: Draws out moisture for better roasting, deepens the flavor, and balances the sweetness of the roasted garlic.
Roast Garlic Method
Once you grab your ingredients, we will use this process:
Prep Garlic
Preheat the oven to 350° F.
Roast Garlic
Wrap tightly in foil.
How to Use Roasted Garlic
Once you’ve roasted garlic, check out some of our favorite uses for roasted garlic:
- Spread on bread or toast like a natural garlic butter
- Mash into mashed potatoes for extra depth and sweetness
- Whisk into salad dressings for a mellow, garlicky kick
- Blend into hummus or other dips for a richer flavor
- Stir into pasta sauces (tomato-based, cream, or butter sauces)
- Mix into softened butter for compound garlic butter
- Add to soups (like creamy tomato or potato leek) for a savory boost
- Fold into scrambled eggs or omelets for subtle garlic notes
- Spread on pizza crust before adding toppings for extra flavor
- Use in roasted vegetables for a sweet, caramelized taste
- Blend into aioli or mayonnaise for a garlicky sandwich spread
- Mix into risotto for an earthy, aromatic finish
- Mash into avocado for a roasted garlic guacamole twist
Tips For Perfect Roasted Garlic
Use Fresh, Firm Bulbs: Choose whole garlic heads that are plump with tight, unbroken skins. Older, shriveled bulbs can dry out instead of roasting creamy.
Slice the Top Off Evenly: Cut about ¼ inch off the top of the garlic bulb to expose the tops of all cloves for even roasting.
Leave the Skins On: The papery skins protect the cloves, trapping steam and helping them soften while caramelizing.
Oil Generously: Drizzle the cut side with a teaspoon or so of high-quality oil (olive oil or avocado oil). This prevents burning and promotes caramelization.
Season Lightly: A sprinkle of salt before roasting enhances flavor and helps draw out moisture for a creamy texture.
Wrap in Foil or Use a Covered Dish: Wrap tightly in foil or place in a small covered baking dish to keep the cloves steaming while they roast.
Low and Slow Wins: Roast at 375°F (190°C) for 40–50 minutes until the cloves are golden, soft, and easily squeezed out of their skins. For deeper caramelization, go up to 400°F but check at 30–35 minutes.
Test for Doneness: When ready, the cloves should feel completely soft when pressed and have a deep golden color.
Cool Before Handling: Let roasted garlic cool for 10 minutes before squeezing out the cloves — they’ll slide out easily.
Store Properly: Use immediately for best flavor or store in an airtight container in the fridge for up to 1 week.
Long Term Storage: For longer storage, cover the cloves in olive oil and refrigerate (never leave at room temperature to avoid botulism risk). Roasted garlic can also be frozen for quick, easy use.
FAQs
Roasted garlic can be stored in an airtight container in the refrigerator for up to 1 week. For longer storage, cover the cloves completely in olive oil and refrigerate, or freeze for up to 3 months.
Yes! You can use a small covered baking dish, a garlic roaster, or parchment paper instead of foil. The key is to keep the garlic covered so it steams while roasting.
The sweet spot is 375°F (190°C) for 40–50 minutes. Lower temps make it softer and more mellow, while higher temps (400°F) caramelize faster but risk burning if not watched closely.
The cloves should be deep golden, soft, and easily squeezed from their skins. If they’re still firm or pale, keep roasting and check every 5–10 minutes.
Recipes to Use Roasted Garlic In
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Roasted Garlic
Ingredients
- 1 whole garlic bulb
- 1 teaspoon avocado oil
- ¼ teaspoon coarse kosher salt
Instructions
- Preheat the oven to 350° F.
- Cut the bottom of the garlic bulb. Discard the bottom.
- Drizzle avocado and sprinkle salt on the cut side of the garlic bulb.
- Place the garlic cut side up.
- Wrap tightly in foil.
- Bake for 40-60 minutes or until the garlic is soft and golden brown.
- Once the garlic is cooked, allow it to cool for 20-30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
