This post may contain affiliate links. Please read our disclosure policy.
Learn how to make roasted garlic easily in your oven so you can kick your recipes up a notch with creamy umami flavor. Plus, learn our favorite ways to use this delicious garlic!
Roasted garlic is one of the best things ever. It elevates everything you add it to and turns it into something special. Whether you're sprinkling some on pizza, blending a few cloves into soup, or spreading it on toast, you'll love it!
And while the the garlic takes a while to cook, it's largely hands-off time. This is a recipe that a beginner cook can master so they look like a seasoned chef.
Make extra and keep some in your fridge. You can thank us later!
How to roast garlic
This recipe is very easy and will leave your kitchen smelling amazing!
- Remove the papery skin. This is the part that peels away easily. Just don't peel the cloves so much that the garlic is showing!
- Cut the top off. Each clove needs to be exposed as it will expand when it gets hot. If you don't cut the top, the clove will explode.
- Drizzle with oil. Don't skip this step! Oil increases the heat which helps the garlic to caramelize. And it prevents it from drying out.
- Cover the garlic. If you try to roast garlic uncovered, it will dry out and you'll risk burning it. Wrapping it tightly is best.
And for even more delicious flavor, try our roasted cherry tomatoes!
Do I need to wrap the garlic in foil?
No, it's not 100% necessary. The garlic does need to be covered tightly so that it doesn't dry out. If you have a small baking dish, you can put the heads of garlic in that and either cover it with foil or a lid.
How long to roast garlic
A head of garlic takes anywhere from 40-70 minutes to become soft and deliciously caramelized in the oven.
The exact amount of time varies widely due to many factors: the size of the head, the freshness of the garlic, the amount of roasted garlic you're making, the elevation you're cooking at.
Sneak a peak at the garlic after 40 minutes. If it's not golden brown, put it back into the oven and check on it every 10 minutes until it's done.
Can I make this recipe quickly?
If you're really crunched for time, you can roast the garlic cloves separately, rather than as a whole head.
Warning: you'll need to watch the cloves carefully as the smaller ones will burn before the larger ones are roasted.
If time permits, roast whole heads of garlic. It is easier, and the results are more consistent.
Favorite ways to serve roasted garlic
- Piled on a cheese and charcuterie board. Meat, cheese, crackers, and roasted garlic are meant for each other!
- Spread on toast.
- Maybe even top that toast with some avocado?
- Or some goat cheese?
- Mixed into mashed potatoes.
- Used as a pizza topping.
- Stirred into creamy pasta.
- Mixed into sour cream to make a delicious dip.
How long does roasted garlic last in the fridge?
Roasted garlic keeps safely for up to 10 days in your fridge.
If it's been longer than that, you MUST reheat the garlic to 185 degrees Fahrenheit to kill any botulism spores. The best way to do this is by cooking the roasted cloves in a small pan of oil.
Can I freeze roasted garlic?
Yes! Roasted garlic freezes well. Simply place the roasted cloves on a parchment paper-lined plate and put the plate in your freezer. Once the cloves are frozen, transfer them to a freezer-safe bag.
- 1 head garlic (see notes)
- ½ teaspoon olive oil
- Preheat your oven to 400 degrees Fahrenheit. Line a piece of aluminum foil with parchment paper.
- Remove the papery skin from the head of garlic, making sure to keep the cloves intact. Cut ¼ inch off the top of each head of garlic so that all of the cloves are exposed.1 head garlic
- Place the head of garlic into the parchment paper and drizzle the top with oil. Wrap the aluminum foil package up tightly and place it into a baking dish.½ teaspoon olive oil
- Roast the garlic for 45-70 minutes, or until it is soft and turns golden.
- Let the garlic cool before squeezing the cloves out of the skins.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.