Roasted garlic is one of the best things you can make in your oven. We share how to roast garlic and lots of ways to use it. Skip to the roasted garlic recipe
Roasted garlic is creamy, sweet and spreadable. It’s almost dreamy. We love to eat the whole clove alongside dinner – this roast chicken is one of our favorites. You can also crush it into butter and spread on toast or add to soups and sauces. Puree of some puree is also an absolute must.
We’ve been kicking garlic lately, have you seen our garlic olive oil dip? It connects fast and it never fails. I mean, who doesn’t want to dip bread in herbaceous olive oil, garlic and Parmesan cheese?
How to roast garlic in the oven
Roasting garlic is really easy. You can turn on the oven just to roast garlic or toss a dish next to something else that needs a hot oven.
We stick to 400 degrees Fahrenheit, but if you have something baked in the oven at a lower temperature, do not worry garlic will still roast nicely.
In an oven at 400 degrees Celsius, you look at 40 to 70 minutes For the garlic to become caramelized, soft and spreadable. If you use a cooler oven, this may take a few more minutes.
To prevent the garlic from drying out, Roast it in small packages with a little salt, pepper and olive oil. In our photos, we used parchment paper and kitchen thread to make the packages, but also foil works.
When we have some in the kitchen, we’ll add a bed of fresh thyme. This way, while the garlic is roasting it is infused by the thyme. The kitchen smells amazing!
Roast garlic storage
Roasted garlic can be refrigerated for a few days or to extend their shelf life, remove the roasted garlic cloves, add them to a clean food storage container and then cover with olive oil. Store the garlic and olive oil in the refrigerator for up to two weeks (the oil can also be used).
You can also freeze roasted garlic – either as whole teeth, mashed or covered with olive oil. Frozen garlic should last up to three months.
For more easy recipes, Check out our light focaccia bread with garlic and herbs, lightly baked chicken breast in garlic lemon and Parmesan garlic zucchini noodle pasta with no guilt feelings.
Garlic roasted in a light oven
Eat grilled garlic straight from the teeth or spread on hot bread. Crushing a little into butter, sauces and cream dips is also a great idea. You can use foil or baking paper to roast garlic. If you use parchment, you will need to secure the packages with kitchen wire.
3 whole garlic heads
Watch us prepare the recipe
You will have to
3 whole garlic heads
3 fresh thyme sprigs, optional
1 tablespoon olive oil
Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Prepare three squares of parchment paper or foil large enough to wrap each head of garlic.
If the garlic has extra layers of white peel from the paper, peel them, but leave enough layers for the garlic head to stay together. Cut 1/4 inch from the top of the tooth so you can see the individual garlic cloves.
For each garlic head, place a sheet of parchment or foil on a work bench. Form a small substrate of thyme by shaping it into a small ring. Then place over garlic head, side cut up. Drizzle with olive oil and season with a little salt and freshly ground black pepper.
Pull the sides of the baking paper or foil up and around the garlic so that you create a small package. If using parchment, secure them with kitchen thread.
Place garlic packets on a baking sheet. Bake until the nail inside the package is light brown and soft, 40 to 70 minutes. Check the garlic every so often to see how it progresses.
Adam and Joan’s tips
- If using parchment paper, cut off excess paper from the top of the packages so that they do not touch the top of the oven.
- Instead of thyme, try other fresh herbs like rosemary or dill.
- Storage: Roasted garlic can be refrigerated for a few days or to extend their shelf life, remove the roasted garlic cloves, add them to a clean food storage container and then cover with olive oil. Keep the garlic and olive oil in the refrigerator for up to two weeks (you can also use the oil). You can also freeze roasted garlic – either as whole teeth, mashed or covered with olive oil. Frozen garlic should last up to three months.
- Nutrition Facts: The nutrition facts listed below are estimates. We used the USDA database to calculate approximate values.
Nutrition per serving: Serving size 1 whole head / Calories 93 / protein 2 g / carbohydrate 12 g / Dietary fiber 1 g / Total sugars 0 g / Total fat 5 g / Saturated fat 1 g / Cholesterol 0 mg / sodium 161 mg