Is there anything better than roasted garlic? We think not. Just three ingredients–garlic, oil, and salt–meld together to make something so compelling, you’ll smear it on every kind of meat or vegetable or bread you can get your hands on.
- Quick Glance
- Quick Glance
- 5 M
- 1 H, 5 M
- Makes 1 head
Preheat the oven to 350°F (180°C).
Cut just enough of the top from the head of garlic to expose the inside of each clove. This will probably be about 1/4 inch (6 mm). Place head on a sheet of foil. Season with salt and olive oil, wrap the foil over to seal, and place it on a rimmed baking sheet. Roast until the garlic is tender, 45 to 60 minutes, depending on the size of your head of garlic. The garlic is done when you pierce the foil with the tip of a paring knife and it meets little to no resistance.
Let the roasted garlic cool slightly prior to unwrapping the foil.
Recipe Testers' Reviews
What a magical ingredient. I urge everybody to make several bulbs each week and slather it on or mix it into everything. It couldn’t be easier to make—a quick slice, a drizzle of oil, a pinch of salt, wrap it up in tin foil, and pop it in the oven.
I used 2 small heads garlic, each roughly the size of a large plum. They took about 45 minutes to get soft and delicious. I was able to tell that they were done when they gave easily when squeezed with tongs. I let them cool for about 15 minutes before unwrapping and squeezing that amazing garlic paste from the cloves.
I find roasted garlic tends to keep pretty well in a container in the fridge, and topping it with some olive oil doesn't hurt, either. Just 5 minutes prep and 40 to 45 minutes hands-off time in the oven makes this a project worth mixing into the routine. I've spread this glorious mush on toast, mixed it into pesto, stirred it into pasta sauce, and more.
This is a great guide to making roasted garlic. My garlic roasted away while I was baking potatoes and they were done at the same time. I could tell the garlic was done due to the aroma wafting through the air.
I kept the whole garlic in the refrigerator and family members grabbed whole cloves to smear on whatever they desired. This is a reliable method for roasting garlic.