Roasted Garlic

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.

Two heads of roasted garlic--one in foil, one unwrapped--drizzled with oil on a cutting board

Is there anything easier or better than roasted garlic? We think not. Three ingredients. Almost no effort. But wow. And we know, we know, we know what you’re thinking. This isn’t actually a recipe. And you’re right. It’s a technique. But it’s not just any technique. It’s a certifiably foolproof technique that turns out tender, creamy garlic so luscious you want to slather it over everything in sight. Just wanted to be clear about that.–Renee Schettler Rossi

Roasted Garlic

  • Quick Glance
  • Quick Glance
  • 5 M
  • 1 H, 5 M
  • Makes 1 head
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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.

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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.

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  1. While I haven’t made this exact recipe, I wanted to share something similar that I make that is much easier and less messy. I just bake loose garlic cloves (I can buy these quite easily at any Asian produce market and if I don’t find them, I peel the cloves myself) in oil for about 45 minutes to an hour at 300-350 deg – put enough oil to cover the garlic. I then mash them and optionally add lime juice (or not). Sometimes I add lime juice to all of it or only half of it. I also add enough kosher salt to ‘preserve’. The end result is just delicious. The garlic need not be mashed either. Once cooked, it is soft like toothpaste and sweet and nutty and can be used with anything . I wanted to share this as an option. I do not like cooking in foil and I find that using the whole garlic means there is often wastage as the entire clove does not pop out seamlessly. I hope you will try this alternative method. Equally delicious and fantastic.

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