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Easy Roasted Garlic

4 bulbs of roasted garlic with the tops cut off, 3 lying on a sheet of aluminium foil.
For this easy, foolproof method, we simply trimmed off the top of each head of garlic, exposing the tops of the cloves, and drizzled them with olive oil. Sealed tightly into an aluminum foil packet, the cloves turned buttery soft in a 425ºF oven; opening up the packet for the last 20 minutes allowed the tops of the cloves to caramelize.
America’s Test Kitchen

Prep 5 mins
Cook 55 mins
Total 1 hr 20 mins
8 tablespoons | 1/2 cup
10 kcal


  • 4 large (10 oz) garlic heads
  • 2 teaspoons extra-virgin olive oil
  • Salt


  • Adjust oven rack to middle position and heat oven to 425°F (220°C).
  • Cut 1/2 inch (12-mm) off the top of each garlic head to expose most of the tops of the garlic cloves. Place garlic heads, cut side up, in the center of a large piece of aluminum foil. Drizzle each with 1/2 teaspoon oil, season with salt, and gather foil tightly around the garlic to form a packet.
  • Place packet directly on oven rack and roast for 45 minutes. Carefully open just the top of the foil to expose garlic and continue to roast until garlic is soft and golden brown, 5 to 10 minutes.
  • Remove garlic from oven and let cool for 20 minutes. When cool, squeeze garlic from skins into a bowl.