We all know that roasting brings out the best in our favorite foods, but if you’re a garlic lover and haven’t tried roasting your bulbs yet, you are seriously missing out! Roasted garlic has a rich, buttery, and mellow flavor that’s totally different from the sharp bite of raw garlic. Trust me, once you try this, you’ll be making it on repeat.
How to Roast Garlic in the Oven
To get started with oven-roasting, all you need is a head of garlic, 1 to 2 tablespoons of olive oil, and some aluminum foil.
- Preheat your oven to 400°F (200°C).
- Peel away the loose, papery outer layers of the garlic bulb, but keep the head intact so it doesn’t fall apart.
- Slice about half an inch off the top of the bulb to expose the individual cloves.
- Place the bulb on a piece of foil and drizzle it generously with olive oil, making sure it seeps down into the cloves.
- Wrap the bulb tightly in the foil and roast it for at least 45 minutes—though an hour is usually the sweet spot. It’s better to leave it in a little longer than to take it out too early!
Pan-Roasted Garlic
If you don’t want to wait an hour for the oven, you can actually “roast” garlic right on your stovetop. This method uses a bit more oil and is much faster, but you still get that lovely, mild flavor.
What you’ll need:
- 25 to 30 peeled garlic cloves
- About 6 tablespoons of olive oil
Instructions:
- Toss your peeled garlic cloves with the olive oil until they’re well-coated.
- Spread them out evenly in a skillet.
- Turn the heat to medium.
- Once the oil starts to sizzle, turn the heat down to low.
- Let the cloves cook for about 20 to 30 minutes.
- Give them a stir every now and then with a wooden spoon to make sure they’re cooking evenly in the oil.
The best part? You don’t have to eat it all at once. Roasted garlic keeps beautifully in an airtight container in the fridge for up to two weeks, or you can freeze it for up to three months. Pro tip: Don’t toss that leftover oil from the pan—it’s liquid gold for salad dressings!