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Roasted Garlic

  • Author: Tessa
  • Total Time: 1 hour
  • Yield: about 2 T per garlic bulb


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  • One or more garlic bulbs
  • Olive oil


  1. Preheat oven to 400 (F). Peel any loose, excess layers from the garlic, leaving only the peel that isn’t easily removed.
  2. Hold the garlic on its side and use a sharp knife to cut off enough of the top (about 1/3″) to expose a cut surface on the cloves but keep them mostly intact. If there are any shorter cloves that got missed, use a paring knife to carefully cut off the tops of those cloves individually.
  3. Place each head of garlic on a sheet of foil and drizzle a teaspoon or two of oil over the top of each. Use your fingers or a brush to coat the exposed surface of every clove with oil.
  4. Seal the foil tightly and place garlic upright on a baking sheet. Bake garlic in the oven for 50 minutes.
  5. Remove garlic from the oven, open the foil, and make sure the garlic is very soft and a gorgeous golden brown. If it’s not, place back in the oven for 5 minutes and continue checking until it’s finished.
  6. Open foil and allow garlic to cool. Using your fingers or a knife, push (or spear) garlic cloves out of the skin from bottom to top. Most cloves will pop right out.
  7. Use roasted garlic as desired, or store in the refrigerator for about a week, or in the freezer for months. Enjoy all that delicious garlic flavor without any of the pungent bite, and with subtle sweetness!
  • Prep Time: 5 mins
  • Cook Time: 55 mins