New recipes

Roast Garlic recipe

Roast Garlic recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish

The process of roasting garlic takes any pungency away from the garlic. You are left with meltingly tender garlic cloves, which can be used to spread on bread or served with meat.

1 person made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 4 whole heads garlic

MethodPrep:5min ›Cook:1hr ›Ready in:1hr5min

  1. Preheat oven to 190 C / Gas 5.
  2. Cut off the head of garlic, you should be able to see all the cloves. (You can also cut the lower part of the garlic head to help the garlic heads stay in the baking dish.)
  3. Transfer into a baking dish and drizzle with olive oil. Roast in preheated oven for 1 hour.

Recently viewed

Reviews & ratingsAverage global rating:(1)

More collections

Roasted Garlic Recipe

Why It Works

  • Roasting whole heads of garlic prevents the formation of pungent aroma compounds and produces cooked cloves that are sweet, jammy, and spreadable.
  • Choose between two different roasting methods to suit your roasted-garlic needs: easy foil-roasted garlic or oil-roasted garlic that gives you bonus roasted garlic oil, perfect for incorporating into sauces and dressings.

Sweet, jammy roasted garlic is one of the easiest hands-off cooking projects around. Take a couple heads of garlic, lop the tops off, drizzle with a little oil, parcel them up in foil, and pop the packet in the oven until the cloves are soft and sweet. As with garlic confit, roasting whole cloves of garlic transforms them into spreadable morsels, perfect for dimpling into focaccia dough, blending into dressings, or spreading on a piece of crusty bread. Unlike garlic confit, roasted garlic requires no peeling, a fraction of the amount of oil, and no baby-sitting a pot on the stovetop for hours.

The tried and true method of roasting garlic in a foil packet works just fine and is—most importantly—easy, so we've provided instructions for that approach. But I'm also offering a slightly more hands-on method that I picked up when working in restaurants, one that bridges the divide between traditional roasted garlic and garlic confit: oil-roasted garlic. For this version, garlic heads are also roasted in a hot oven, but instead of using a foil packet, they are cooked in a lidded ovenproof saucepan with an inch of oil.

Oil-roasted garlic gives you the same soft, sweet cloves you'd expect from regular roasted garlic, but with a little more Maillard browning, and you're also rewarded with garlic oil that's perfect for adding an extra layer of flavor to dressings and sauces, like a roasted garlic Caesar. Think of oil-roasted garlic as sped-up confit, just slightly more work than the foil-roasting method but with more payoff.

The recipe below provides instructions for both roasting methods, so you can decide which to use depending on your time and needs.

How to Roast Garlic

Roasted garlic adds a rich, deep flavor to savory dishes. The most common way for roasting garlic is to wrap whole heads of garlic, with the tops cut off, wrapped in aluminum foil and drizzled with olive oil. My method focuses on roasting garlic cloves peeled. Learn how to roast garlic with these step-by-step instructions. Find the roasted garlic recipe here at Savory Sweet Life at the bottom of this post.


Raw garlic has a sharp, distinctive bite to it when tasting. When sauteed, the yummy garlic flavor adds a delicious flavor to many dishes. However, when you roast garlic, its rich, deep mellow flavor is sweeter and velvet smooth.

Anytime you want to add a rich, subtle garlic flavor into a dish roasted garlic is the way to go without it being overpowering. Ideal for blending into sauces like alfredo or pureed into condiments such as dips and hummus, roasted garlic is perfect for when you want a subtle garlic taste without the unpleasant bite, like for roasted garlic mashed potatoes.


When I was 21 years old, I experienced the sublime joy of eating roasted garlic right out of the oven for the first time. After the restaurant I worked in closed for the evening, one of the chefs offered me a taste of the roasted garlic he made in the oven. Still warm and wrapped in aluminum foil, he gently squeezed the roasted garlic clove out of its peel and into my hand. I put it in my mouth expecting the garlic to be spicy. Instead, whoa! Not spicy at all but oh so smooth.

Who knew roasting garlic in the oven would make it taste so soft and sweet? Subtle and delightful! I wanted so badly to ask Chef how to roast garlic but felt like an idiot because it seemed like this was something everyone probably knew how to do. Everyone but me.

Learning how to roast garlic in the oven is easy after you do it once. Some recipes call for roasting the whole bulb of garlic by cutting the tops of the garlic off and drizzling with teaspoons of olive oil on the cut side. My roasted garlic recipe calls for roasting lots of pre-peeled individual cloves of garlic all at once on a baking sheet.

Having grown up with very little, I had limited experiences with a wide variety of foods, even the most basic kinds which were very simple. I always would get excited when I tried something new. Sometimes people wrongly assume the most basic recipes like this one on ‘how to roast garlic’ is common knowledge. But to me, tasting then learning, how to roast garlic in the oven was a joy which has stayed with me since.


This straightforward recipe for roasting garlic in the oven takes whole peeled cloves coated in olive oil, and cooking it in the oven until soft, golden, and slightly caramelized. Stored in olive oil, roasted garlic cloves can be added to any of your savory dishes including mashed potatoes or creamed with butter. Or if you are like me, you can spread it on a piece of warm French bread.


Today’s roasted garlic recipe isn’t epic, but it could be life-changing in a sense you’ll wonder, “why haven’t I done this before? Why don’t I do this more often?”

This recipe is perfect for anyone who buys large quantities of peeled garlic, like from Costco, and needs to use them up quickly before they go bad.

There are so many ways to enjoy roasted garlic. By roasting the garlic cloves in a large quantity, you’ll have all the magic of roasted garlic when you need it. It’s also worth mentioning you can freeze individual roasted garlic cloves as indicated on the recipe card.

The olive oil you preserve the garlic cloves in will also benefit from the infused garlic flavor, which is great when you want to cook with garlic oil. The roasted garlic should be stored in the refrigerator and will last for two weeks. If you add a little bit of freshly squeezed lemon juice, you can preserve them longer if canning.

Here are some other great garlic recipes for you to consider: Garlic Cheese Bread, Baked Garlic Potato Wedges, and Spinach Artichoke Dip with roasted garlic.

Recipe Summary

  • 6 onions, sliced
  • 1 (4 pound) bottom round roast
  • salt and pepper to taste
  • 1 bay leaf
  • 1 tablespoon white vinegar
  • 1 tablespoon all-purpose flour
  • 1 cup water

Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.

When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.

Roasted Garlic – warm soul food

The recent cooling in the weather recently had us craving some of our simple fall favorites. Even now while our weather is yo-yo-ing between warm and cool, our taste buds salivate at the thought of simple roasted food, and freshly roasted garlic heads topped with a flakey salt on slices of a nice baguette sounds like a perfect start to an evening meal.

We take advantage of every seasonal change and even if it drops to a chilly 60 degrees in our area, we&rsquore pulling out the warm fuzzy blankets and cranking up the oven for some warm, roasted food to satisfy the soul.

Watch the video making the roasted garlic. Can you smell it?:

Roasted garlic is an amazingly simple dish that needs only four ingredients, some oven love and dinner is served. Versatile in so many ways, simply spread on some crusty bread is a meal in itself, but taking the roasted garlic pieces into stews, sauces and dressing makes for more remarkable soul food. One clove of roasted garlic can easily add tons of flavor to a dish that needs that little extra kick! The left over oil makes an remarkable dressing, so make sure you save every bit of this oil.

Best yet, filling up the house on a chilly day with the fragrance of warm roasting garlic is one way to stay warm, both inside and out. Add a nice loaf of crusty bread, a lovely bottle of wine and a group of your best friends for the perfect dinner party.

This recipe was originally published in 2009 and re-published in 2016 with new photos and new video.

Roasted Garlic

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Years ago a friend of mine showed me how to roast garlic whole and eat the warm, toasty cloves right out of the head. How wonderfully simple! And perfect for garlic lovers.

Roasting garlic changes the chemical makeup of the garlic so that it's easier to digest. You can eat a lot more garlic if it is completely cooked, with fewer side effects than you would get from eating raw garlic. (If you're into chemistry, you can read more about this process in the Wikipedia.)

Eat the caramelized roasted cloves directly out of the heads, or add them to pasta dishes, mash them up and spread them over toast, or mix them with sour cream for a dip.

If you are sensitive to raw garlic, you may find that you can much more easily eat roasted garlic.

Grocery list

This recipe is actually quite easy and allows for plenty of adaptation based on you and your family's preferences. The ingredients are simple and the flavors are huge:

  • 3 to 4 lb elk roast
  • Salt
  • Pepper
  • Garlic powder
  • Olive, avocado, or vegetable oil
  • Bacon grease (optional)
  • 1 large onion, diced
  • 1 8oz package of sliced mushrooms
  • 1 stick softened butter
  • 3 to 4 garlic cloves
  • 2 to 3 sprigs of fresh rosemary
  • Beef broth
  • Cornstarch or flour
  • Roasting dish


For those complaining about her not saying to wrap it in foil. She is using a Garlic Roaster (Terra Cotta). You do not wrap the garlic when using one of these. If you don't have one, you can wrap them individually in foil.

Wanted to spice up my steak dish and this recipe was so easy to make. The house smelled of rossted garlic and was a wonderful addition to my steak dish.

Easy and delicious. I love the way my apartment smells. Everyone wants to know what I'm making!

As much as I love the smell of roasted garlic, after roasting it for 10 minutes the smell is too much. It's summer and my air conditioning won't be off for the next month, so there is no way to air the smell out. I re-wrapped it twice which seems to temper the problem. Once it's out and cooled I intend on bringing it outside and directly storing it in its permanent container.

Delicious and easy and "perfume for the house" according to the hubby. Refrigerated the wrapped bulbs and used on toast or in pasta over the course of the week. Simply drizzled olive oil over the cut bulb, generously salted and peppered and popped in the oven wrapped in the foil.

Buy a baggie of refrigerated peeled garlic cloves from an Asian market to make it even easier to prepare (or to produce larger quantities). Saves you from the foil and gooey husks just roast in a covered terra cotta or ceramic dish. Keeps in the frig for months. Great flavoring for a dipping oil or spreads for bread, pasta Aglia Olio, soups, potato dishes, marinades.

Could not be easier! No special garlic bakers. just follow the recipe.

Very good AND very easy! Came out perfect. just make sure to wrap each head of garlic individually with foil.

I'll make roasted garlic bulbs and in addition to placing them on French bread I suggest adding a slice/portion of softened Brie cheese to the bread, add a roasted garlic clove, eat and wash down with your favorite red wine.

Outstanding. I doused each bulb w/olive oil and then wrapped them individually in foil. Squeeze it right on toasted french bread for a delicious meal or snack.

Wonderful and easy, a1though had the seemingly straightforward instructions been less ambiguous, I would have had good resalts the first time and not have to waste the first batch: maybe it's just me, but had the instructions more explicitly called for wrapping each head of garlic tightly in foil individually, I would not have wrapped the entire baking sheet and all the heads together collectively, the latter of which resulted in dried out, very underdone results that I had to toss.

I only made one bulb of garlic to go with my mashed potatoes. It was very mild. Good but mild. I had to use the entire thing in my mashed potatoes. Also, I had somewhat of a challenge getting the roasted garlic out of the skins.Are you supposed to peel it all first? Should I have roasted it longer? I'm new to home cooking so I'm not sure. Any suggestions would be greatly appreciated.

Easy and tastes great. I added roasted garlic with fresh basil pesto and goat cheese to spread on crostini. I also stuffed cherry tomatoes with the mixture. Great for appetizers or a light meal.

Roasted garlic is one of my favorite appetizers! I like to serve it with crackers and a round of brie with some jalapeno jelly for a finishing touch. Delicious!

This is a great way to get more out of garlic. Great.

This is such a simple, basic recipie, but it comes out just perfect every time. I use the garlic to mix into my already wonderful mashed potatoes. Now they taste divine. And oh how it makes my house smell!! I make this often.

Easy and tastes great! Wonderful spread for bread instead of butter!

We only needed one clove, so we used just the one, peeled and coated with olive oil and salt and wrapped in foil. It roasted wonderfully and just as well as four in a pan.

We recommend storing roasted garlic in a small, sealed container in the fridge for up to 2 weeks. Or store in the freezer for up to 1 month.

If you want the garlic cloves to remain whole, carefully peel off and discard the skins. Otherwise, for a mashed texture, squeeze roasted garlic out of the skins.

Another way to store roasted garlic is to make an infused oil. Add peeled roasted garlic to a small jar, cover with olive oil, and store in the fridge rather than at room temperature to help protect against botulism toxin.

Roasted Garlic Puree Recipe

Even if you are not a fan of garlic, you may be surprised how much you like roasted garlic and roasted garlic puree. The roasting process takes some of the bite out of garlic giving it a mellow, milder flavor that’s great for adding to other dishes or just spreading on a piece of French bread.

How to Use Roasted Garlic Puree

Besides spreading on bread and eating, try adding some garlic puree to your mashed potatoes, replace in recipes calling for garlic, add some to Mayonnaise to spread on sandwiches or add to pasta dishes.

There are so many ways to use it, I like to make some whenever I have to roast something in the oven so I have it on hand for the rest of the week.

Two Methods of Roasting Garlic

There are basically two ways I’ve seen garlic being roasted for making a garlic puree. One is roasting whole heads of garlic and the other of separating the cloves from the head and roasting that way.

Personally, I like the first way better because I think it’s less fuss. I’ll describe both ways in the recipe.