Roasted garlic is a flavor game changer. If you've only ever used raw garlic, you're missing out on this sweet, spreadable magic. Roasting garlic transforms its sharp, pungent character into something soft, nutty, and caramelized. It's incredibly easy to make, and the olfactory reward (how your kitchen smells while it's roasting) is worth the effort alone.

Here is a foolproof recipe to make the perfect roasted garlic.

The Ultimate, Easy Roasted Garlic

The beauty of this recipe is its simplicity. You only need garlic, a little fat, and some heat.

Prep time: 5 minutes Cook time: 40-50 minutes

Ingredients

• Whole heads of garlic (as many as you wish to roast)
• Good quality olive oil
• Pinch of flaky sea salt (optional, but recommended)

Equipment

• Aluminum foil
• A baking sheet or small ramekin

 

Instructions

1.  Preheat and Prep: Preheat your oven to 400°F (200°C). Grab your heads of garlic. If they have a lot of loose, papery skin, you can gently rub some of it off, but keep the head intact.

2.  Slice the Tops: Using a sharp knife, slice about 1/4 to 1/2 inch off the top of the garlic head. You want to expose the individual cloves inside. (The small, cut-off tips can be saved for sautéing later!)

3.  Oil and Season: Place each prepared garlic head onto a small square of aluminum foil. Drizzle the exposed cloves generously with olive oil—make sure it seeps down into the head. Sprinkle with a pinch of flaky sea salt.

4.  Seal and Roast: Bring the edges of the foil up and seal them tightly, creating a little pouch for each head. Place the pouches in a small baking dish or directly on a baking sheet. Bake in the preheated oven for 40 to 50 minutes.

5.  Check and Cool: The garlic is done when the cloves are completely soft, caramelized, and golden brown. You can test this by gently pressing a pouch; it should give easily. When done, carefully open the foil (watch out for steam!) and let the garlic cool until you can handle it.

How to Serve Roasted Garlic

Once the garlic is cool enough, you can easily squeeze the soft, sweet cloves right out of their skins. Roasted garlic is delightful:

• Spread directly onto crusty bread or toast (as seen in the accompanying image).
• Mashed into potatoes or cauliflower.
• Whisked into vinaigrettes or creamy dressings.
• Swirled into pasta sauce or risotto.
• Blended into hummus.

Storage Tips

Roasted garlic cloves can be stored in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze the squeezed cloves (either whole or mashed) in an ice cube tray, then transfer the frozen cubes to a freezer bag.