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GET IT NOWWhy I Roast Garlic In The Oven And So Should You
If you’re a garlic lover like me, learning how to roast garlic in the oven is a must-have basic skill — and I’m here to make it easy with this roasted garlic recipe! I put this stuff in everything when I have it around, and tell myself I need to make it more often. But if I’m being honest, I could eat it all by itself. Here’s why it’s so special:
- Sweet, caramelized flavor with a soft, buttery texture – Roasting garlic totally transforms it. The sharp bite mellows out, the cloves turn soft and spreadable, and the flavor becomes sweet, nutty, and caramelized.
- Makes every dish better – I use this in everything from mashed cauliflower and sauces to soups and more, but honestly my favorite way is just spreading them straight on toast.
- So easy to make – You only need basic pantry staples and the prep takes a couple minutes. I also have tips below for roasting whole bulbs, individual cloves, or even using different methods like the air fryer.
I’m the “if it calls for one clove, use three” kind of girl, and if that’s you as well, roasted garlic needs to be on your regular rotation. Make it with me!
Reader Review
“I’m so glad to have found this recipe. I never made garlic this way before and was surprised how delicious it is. I spread it on almond flour biscuits and on some roasted veggies. Yum!” –Jill
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How To Roast Garlic In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Trim the heads. Pull off and discard the loose outer layers of the garlic heads, leaving the cloves inside intact. Grab a sharp knife and slice the tops off the heads, just enough to expose the cloves inside.
- Oil and season. Place the garlic heads on a piece of aluminum foil in a baking dish or on a sheet pan, cut side up. Drizzle with olive oil, so it seeps into the cloves, then sprinkle with salt and pepper. Wrap the foil snugly around the heads to keep the steam in.
- Roast garlic in the oven. It’s ready when it’s soft and caramelized. Once the oven roasted garlic has cooled enough to handle, press on the top of the head to loosen the cloves. Use your fingers to squeeze them out one by one.
My Recipe Tips
- Pour the oil slowly in a thin stream. This helps coat each clove evenly, without too much in any one area.
- You don’t have to use foil for roasted garlic, but it does need to be covered. This creates a steam effect so that it doesn’t dry out. If you don’t want foil touching the garlic, tuck the bulbs into a muffin tin and cover with a second muffin tin, or line the foil with parchment paper as a barrier.
- Which end of the garlic bulb do you cut to roast? Cut off the top, meaning the end opposite of the root. This way, the heads of garlic rest on the root end.
- Add herbs for extra flavor: Try sprinkling on rosemary, thyme, or Italian seasoning before roasting garlic. I don’t usually find this necessary, but it does add extra flavor.
- How long to roast garlic? I roast garlic at 400 degrees F for 30-40 minutes. I’ve tested lower temps and longer times, but this method gives me the best balance. The cloves get soft and golden without drying out, and the flavor turns perfectly sweet and mellow.
Roasted Garlic (Easy Recipe)
My oven roasted garlic recipe makes sweet, caramelized cloves that spread like butter. Easy, flavorful, and perfect for so many dishes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven at 400 degrees F (204 degrees C) .
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Peel and discard the outer layers of the whole garlic bulbs. Cut about 1/4 to 1/2 inch (0.6 to 1.3 cm) off the top of each head of garlic, exposing the cloves inside.
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Line a baking dish with a large piece of foil. Place the garlic heads onto the foil, cut side up.
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Sprinkle each head of garlic with salt and pepper. Drizzle 1-2 teaspoons of oil over each, making sure it runs between the cloves.
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Close the foil around the garlic and seal. Roast garlic in the oven for 30-40 minutes.
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Let the garlic cool from hot to warm. To remove the roasted garlic from the heads, squeeze from the root end into a bowl.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 head of garlic (about 3 cloves)
- Tips: Check out my recipe tips above to help you get perfect caramelized roasted garlic and make the process easier.
- Storage: The whole roasted garlic heads will keep in an airtight container in the fridge for up to 3-4 days, but I like to pop the cloves out of the skins and submerge them in olive oil. That way, they stay fresh for up to 2 weeks. Plus, you end up with garlic-infused oil to use in recipes!
- Reheat: I usually use roasted garlic at room temperature or over something warm that will warm it up. But if you want it hot, just pop the cloves into a skillet on low heat for a couple minutes.
- Freeze: I freeze the cloves individually on a tray first, then transfer them to a bag. This method prevents them from sticking together, so I can grab just what I need. They’re best within 3-6 months in the freezer.
- Recipe yield: My roasted garlic recipe makes a large batch of 8 heads! If you don’t want to make so much at once, feel free to scale it down to just one head by changing the number of servings above to 4.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Roasted Garlic
Alternate Roasting Methods
I use the method above most often because it’s simple and makes a big batch of flavorful roasted garlic. I’ve gotten some questions about other ways, though, so here are some I’ve tried that worked well:
- Roast garlic cloves instead of whole heads – I mainly use this method when I have extra cloves left from other recipes, or want to make a smaller batch of roasted garlic. I don’t recommend peeling because it’s a lot more work than squeezing out the cloves afterward, plus the skin protects the garlic as it roasts. Otherwise the process is the same as above with oil, salt, and pepper, except separated garlic cloves roast faster. How fast depends on how many you cook together — I usually start checking around 15-20 minutes in.
- Air fryer roasted garlic – This method is much faster than the oven! Prepare the heads of garlic like I explained above, then air fry for 20-30 minutes. (P.S. You might also like my other healthy air fryer recipes!)
- Microwave roasted garlic – It doesn’t have the same deep flavor, but is still pretty good! After trimming and seasoning the garlic head as usual, place it in a shallow microwave-safe dish with a little water at the bottom. Cover and microwave for about 5 minutes, until soft.
My Favorite Ways To Use Roasted Garlic
I’ve used this roasted garlic recipe in so many different ways! Here are my favorite ways to enjoy it:
- Salad Dressings – I love adding oven roasted garlic to salad dressings because it makes people wonder what the secret ingredient is. Blend it into my creamy balsamic dressing, Italian dressing, or even Caesar dressing to take it up a notch.
- Vegetables – Roasted garlic cloves make an amazing addition to roasted broccoli, cauliflower, or green beans. When I have the garlic already done in advance, I stir the peeled cloves into the pan in the last 5-10 minutes for extra flavor. You can also roast the heads together with types of veggies that take longer, like roasted root vegetables, for their entire roasting time.
- Marinades – Most marinades already call for garlic, so I just swap in roasted cloves. It gives proteins like prime rib, turkey, or pork tenderloin a sweeter, richer flavor.
- Dips – Mix roasted garlic into dips for an instant upgrade! I’ve done this with my cauliflower hummus, ranch dip, or hot crab dip (but cold crab dip would be great too).
- Toast – You can spread it on your favorite kind all by itself, or sometimes I mash it into compound butter for an easy spread.
- Sauces – Oven roasted garlic blends beautifully into sauces. I puree it into lemon garlic aioli , stir it into tahini sauce, or melt it into marinara sauce.
- Soups – I often stir it into soups for extra depth. It’s perfect in my broccoli cheese soup, roasted cauliflower soup, or even a simple veggie soup.
102 Comments
Julie
0I love roasted garlic especially in dressings, sometime I take the garlic out of it’s skin to roast and add it it whole to dishes.
Julie DICKSON
0I love roasted garlic especially in dressings, sometime I take the garlic out of it’s skin to roast and add it it whole to dishes.
Sandra
0Wow! These are delicious! Thank You for posting this.
I didn’t know that you can freeze these until I made them, and that is an advantage.
I’ve been getting larger vegetables lately and using what I need, and chopping up what I don’t use into either pieces or cubing them. Then I spread them on waxpaper and use either the 1/2 or 1/4 sheet size pans and freeze them. These small pans work nicely in the freezer. I use garlic in many recipes.
Sandra W.
Krissie Thomson
0Just cooked the roasted garlic. The aroma is delightful. My family loves garlic.
Jill Bernstein
0I’m so glad to have found this recipe. I never made garlic this way before and was surprised how delicious it is. I spread it on almond flour biscuits and on some roasted veggies. Yum!
Joro
0Easily among my favorite foods and very easy to prepare! Giving it 4/5 mainly because I wouldnt eat it by itself but it goes along with pretty much anything that’s savory and drastically improves it ^_^
Lucinda
0Thank you so much for this recipe and information. I love roasted garlic but the way my grandmother taught me was difficult and time consuming. This is so simple, now I can use roasted garlic much more often.
Vivian
0I love what roasting does to the flavor of garlic! In the past, I only took advantage of this at bbqs – throw in a packet of garlic in foil while grilling your meats, and then you have a lovely spreadable garlic that pairs well. This is the perfect in-the-kitchen version, which I then add to my favorite salad dressings and sauces for that little extra something. It’s really superb.
Deb
0Wow, great idea, only way to eat garlic now!!!
Jeffrey Lonjers
0I make this frequently, easy when you throw it in with other roasting dishes. Smells great while roasting as well!
Kimberly Rickert
0If you have not tried this, you should. You won’t be sorry, Simple but big flavors . If you are just starting out cooking, wholesomeyum.com is the place to start
Jane Inniger
0Looks delicious. Will have to try this out. Lots of good comments.
Carol Clevenger
0This is a great recipe and the taste is very good. it is a mellow taste and very tasty in dips etc.
Lorraine Peterson
0I cook a lot with garlic so I know this trick, but thanks because not many do.
Shari
0The hardest part of this recipe is preparing & trimming the garlic! It makes our home smell amazing, and the taste is incredible! Thank you for such a handy, easy way to roast garlic at home!
Donna Branch
0So easy to prepare. I added roasted garlic to my Italian salad….not strong at all! Just a sweet garlic flavor. Can hardly wait to try it with steak.
Suzi Hodgins
0Great recipe! It really IS easy! Made it for a small holiday party I had last night. Everyone raved!
Linda J Kilcoin
0Never roasted garlic before. Sounds delicious. Some ideas for using would be appreciated.
Maya | Wholesome Yum
0I hope you love it, Linda! I have tons of ideas on how to use roasted garlic in my post above.
Niamh
0I had a bunch of garlic I was about to toss in the food bin and now they are sitting happy in my freezer, I had no idea you could do this with garlic, thank you for showing me a way to reduce food waste in our home and to have delicious seasoning on hand
Tara
0YUM!! Just spread over some nice bread! Delicious!
Elizabeth Harris
0I make this about once month, Love on meat, vegetables and keto bread. A great one
Nancy
0I needed alot of garlic for my chicken recipe, and this roasted garlic recipe reduced prepping time. This was so easy, and the aroma was absolutely inviting. Thank you!!!
Vic Jones
0So tasty looking!
Lucia
0I made this today right after I saw it!! It made my day- I put it ontop of bread as a spread and used some extra seasonings… I didnt expect it to taste so good?? Thanks so much for sharing!!! Will be making again:)
Kimberly Murphy
0It’s strange to me that people don’t utilize roasted garlic more often in the>r cooking! I use it in mashed potatoes, soups and chili, salad dressings, and for garlic bread. Its sweet flavor elevates any dish you use it in. Even on pizza crust!
Julie
0Made this tonight. Delish! I added it to my salad dressing and spread on low carb bread. Super easy and will definitely make it regularly.
Carol O'Connor-Eisenberg
0I tried this recipe the other night to use for making garlic bread. Very good.
Colleen Hope
0Who knew roasting garlic could be so easy, yet so delicious?! Roasting garlic this way will definitely elevate any dish! Highly recommend!
Laura
0Yum! This looks so easy and delicious!
Debbie
0I love roasted garlic! I could eat this stuff like candy. I made some homemade bread and three large roasted garlic clove bulb in my air fryer and indulged and it was SO good! Thank you.
Carrie Madden
0I’m a HUGE lover of anything garlic, however, I have made thinking it would be awesome on some fresh Italian bread, but not sure if my heads of garlic were not fresh enough, or what, but was a little disappointed with the final flavor, or lacking of. Maybe I baked them too long, or needed to add more season? So i’ll just stick to grating my garlic into some melted butter, onion powder, and basil to top off my garlic bread and sprinkle with some fresh (or canned) parmesan cheese.
Frederick Stuart Newman
0I’d forgot that my grandmother did this. Such a good flavor.
Frank B
0Nice and easy! Always a good recipe to have on hand.
Wendy
0I love how easy this recipe is and the taste is decadent, even though it’s easy to make and the ingredients aren’t expensive. It’s great to use on a snack tray when friends are coming over. Makes the whole house smell yummy. I like to serve with French baguette and brie.
Teri
0I love homemade garlic bread. This garlic was extremely spreadable and when added to a loaf of homemade bread delicious.
Smith Gail
0Love this with baguette spread and drizzled with EVOO and balsamic glaze.
Tabby
0Perfect side to go along your roared potatoes.
Debbie Y
0This is so good! It mellows the flavor of the garlic, adds so much flavor but not the sharpness garlic can sometimes have. We love it in soup.
RoxAnn
0My family loves this. We can eat it in no time. Try it and you will be addicted!
Renee Novak
0I’m the odd one in my home. I don’t like roasted garlic. But, I made this for my husband and he was in heaven. It was super easy to prepare. I used pink Himalayan salt instead of sea salt and added some parsley and allspice to accent the garlic flavor. I was asked to make this again VERY soon! LOL!
Melodie
0Yum, the only word needed.
Jackie
0Great, easy recipe! I love garlic, so this recipe is a staple in my house — and much better than store-bought garlic paste. I’ve never tried freezing it, though. What method is best to freeze?
Maya | Wholesome Yum
0I’m so glad you love it, Jackie! You can freeze the garlic for 3-6 months. I have more info above on how to do this.
Chris
0I thought this would be difficult to get right. Very easy and tasty!
Rose
0Quick and easy way to get creamy sweet garlic. Added benefit is the garlic oil to be used on other things. The baked garlic can be used various ways. Amazing.
Kenna
0A hit! We made this for rib eye sandwiches at a Sunday family dinner. It created a delicious spread for toasted rolls that was better than any sauce or condiment! It was SO much tastier than using minced or sauteed garlic. The flavor was rich and caramelized; this would be a wonderful addition to dips and sauces. Was stupid-simple to make and for very little effort our family dinner was next-level. I love that microwave instructions are also given; it’d be a treat to enjoy this on a night when we’re short on time. 10/10 delicious 🙂
Teresa
0I thought cutting the top off would be hard but it wasn’t bad at all. First time making roasted garlic and it was so easy and delicious.
Glenna Smith
0I love roasted garlic. I’ve never give back one I tried this. Such a wonderful smell and mild taste.
Sherry Leonard
0I absolutely love anything garlic. And especially around the holidays garlic recipes I love having I can see using this one for the Crock-Pot meatballs I can see using this one but parmesan bread this is a perfect time and the aroma and the smell left in the house will be wonderful.
jane ciolino
0I use roasted garlic in my home made vinegarette dressing it is delicious. In Louisiana we also throw whole garlic heads in our seafood boils for added flavor and it comes out like butter and talk about good. Moma Mia! it is to die for. Many people spread it on a cracker and eat it just like that. Make a great garlic butter just squeeze the garlic out of the pods and mix with softened butter. Don’t like garlic try it roasted the heat mellows and sweetens the flavor. God is it good!
Ceci
0I thoroughly enjoyed this recipe! I never knew that it could be so easy to incorporate freshly roasted garlic into my meals. I make this recipe at least twice a week and have used the garlic to enhance cheesy bread, pasta and even over my scrambled eggs. Thank you for sharing this easy and delicious recipe!