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Three heads of roasted garlic sit on a white plate with a red linen in the background.

Roasted Garlic

Golden, savory, soft, and sweet, this roasted garlic recipe is incredibly versatile, simple to make, and avoids any burnt and bitter pieces with a moderate temperature and a coating in olive oil.
5 from 34 votes
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Course: Appetizer, Snack
Cuisine: American
Prep Time: 2 minutes
Cook Time: 30 minutes
Total Time: 32 minutes
Servings: 1 head
Calories: 165kcal

Ingredients

Instructions

  • Cut the head of garlic crosswise, exposing the flesh of the cloves, about ¼ to ½ of an inch.
  • Place on a piece of tin foil. Drizzle or brush with the olive oil, ensuring the olive oil gets between the cloves and coats the top thoroughly.
  • Seal the tin foil in a ball and place it in the oven. Cook at 350 degrees Fahrenheit for 30 to 40 minutes.
  • Check for doneness before 30 minutes have elapsed by carefully removing from the oven, peeling back the foil, and examining the color and texture.
  • Poke a paring knife into one of the cloves. If there is no resistance, the color is golden brown, and the garlic is fragrant, it is ready to serve! If not, seal the foil ball again, return to the oven, and continue cooking.
  • Once ready, season with a pinch of kosher salt for a more concentrated flavor.

Notes

Storage
  1. Roasted garlic can be stored in the fridge in an airtight container for up to 1 week. Be sure to transfer to the fridge within 2 hours.
  2. Once cooked, garlic can be removed from its skins, frozen on a sheet tray, then transferred to an airtight, freezer-safe container like a locking glass or plastic storage container or a gallon plastic bag and stored for 2 to 3 months.
Reheating
  1. There is no need to reheat roasted garlic. Just add to the dish you are making. If you would like room-temperature garlic, leave it out on the counter for 30 minutes to an hour.
Tips
  1. Approximate calories are for one full head of garlic.
  2. You can make more than one head of garlic at a time. Add a few heads to a foil packet. This may take longer to cook, so just check periodically.
  3. Spread onto crackers or toasts, mix into soups, bowls, or vegetables, or use as a flavor booster for your favorite protein.
  4. To avoid waste, take the top section you cut off and chop the remaining pieces of garlic to use in another meal. 
  5. Ovens can vary in size and temperature. Check your garlic before the recommended cook time has elapsed to ensure it is not getting too dark.
  6. For best results, use a reliable oven thermometer to verify your oven temperature.

Nutrition

Calories: 165kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 5mg | Potassium: 112mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 3IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg