How to Roast Garlic in 3 Easy Steps

Roasting mellows the bite of fresh garlic, creating a rich, sweet condiment to spread on bread, whip into mashed potatoes or mayonnaise or add to sauces and salad dressings.

Step 1: Prep and Wrap

Peel away the loose, papery skin around the outside of a head of garlic—leave on the skin that remains tight around the head. Cut off the stem end just to expose the cloves inside, about ¼ inch. Place the head on a sheet of foil and drizzle 2 tbsp. olive oil into the cloves. Loosely wrap the foil around the head leaving and put the bundle in a baking dish.

You can roast several heads of garlic at once. Wrap up to 3 or 4 heads in one foil bundle.

Step 2: Ready to Roast

Roast the garlic in a preheated 350°F. oven until the cloves are soft when pierced with the tip of a knife, 45 min. to 1 hr.

Make it a habit to roast a head or 2 of garlic any time you use the oven to braise or bake. That way you’ll never be without roasted garlic.

Make it a habit to roast a head or 2 of garlic any time you use the oven to braise or bake. That way you’ll never be without roasted garlic.

Step 3: Squeeze and Store

Unwrap the foil around the garlic heads and allow them to cool enough to handle. To remove the cloves from their papery shell, squeeze the whole head so the cloves slide out of the cut opening in the top.

Store the garlic cloves in resealable plastic bags or containers in the refrigerator for up to 1 week or freeze for up to 1 month.