Learn how to roast garlic and start adding it to all your soups, sauces, stews, and more. It delivers a delicious caramelized nutty flavor boost that only roasted garlic can offer!
Preheat the oven to 400°F. Lay a large sheet of aluminum foil flat on a baking sheet.
Remove any loose outer, papery layers from the head of garlic. Cut 1/4 to a 1/2 inch off the top, exposing the individual cloves. Place, cut-side up, on foil. Pull the sides of foil loosely up around the garlic to create a bowl.
Drizzle oil over the top. Pull the foil loosely around the garlic and seal any openings.
Roast 40 to 45 minutes, or until the cloves are lightly browned and feel soft when pressed.
Let cool to touch. Use your fingers to squeeze the roasted garlic cloves out of their skins.
Notes
Alternative method: If making a large batch of roasted garlic, use a muffin tin. Place heads of sliced garlic into the muffin tin. Drizzle with oil and cover each with foil. Roast 35 to 40 minutes. Butter: You can add a slab of butter with the olive oil, or use butter in its place, if you prefer. Salt: A sprinkling of salt helps enhance the flavor, especially when eating roasted garlic on its own, but is optional. Ways to use roasted garlic: So many different ways to use roasted garlic, like spreading on toasted baguette, adding to eggs, putting on pizza, mixing into mashed potatoes, or using it in this roasted garlic tomato sauce.Storage: Remove the cloves and store in an airtight container in the refrigerator for 3 to 5 days. Freezing methods:
Remove the cloves and freeze whole in an airtight container for up to 3 months. Thaw at room temperature 10 to 15 minutes.
Mash the roasted garlic and place in a freezer-safe bag. Spread it into a thin layer before freezing to make it easy to use small portions when needed. Freeze up to 3 months.
Place mashed garlic into a small ice cube tray and freeze up to 3 months.