How to Roast Garlic in the Oven for Sweet, Spreadable Cloves

Learn how to roast garlic with a simple, step-by-step tutorial, plus easy tips for storing and using roasted garlic to boost flavor in many dishes.

If you love garlic, roasted garlic is a must-try. It’s incredibly easy to make and transforms ordinary recipes—hummus, aioli, mashed potatoes, dressings, and more—into rich, mellow versions of themselves. Roasted garlic also makes a delicious spread on warm bread, and the oil used to store it is perfect for grilling or finishing dishes.

How to make roasted garlic – Step by step

• Preheat the oven to 400ºF (200ºC) and position a rack in the middle. Roast as many heads of garlic as you like; 3 heads is a convenient amount for most uses.
• Trim the tops — cut about ¼ inch (0.5 cm) off the top of each head so the tips of the cloves are exposed.
• Drizzle with oil — add extra virgin olive oil to the exposed cloves. A teaspoon per head is a good baseline; adjust to coat the surface.
• Season lightly with a pinch of salt if you like; this is optional but enhances flavor.

• Wrap in foil — enclose each head of garlic in aluminum foil to retain steam and encourage even roasting.
• Roast 45 to 60 minutes. Start checking after 45 minutes: the cloves are ready when they are soft all the way through. For a deeper caramelized flavor, roast until the cloves turn a rich golden brown, checking every 10 minutes. Timing varies with garlic size and oven differences.
• Cool and extract — let the garlic cool enough to handle, then squeeze or pull the soft cloves from their skins and transfer them to a small glass jar.
• Cover with oil — pour extra virgin olive oil over the cloves until they are fully submerged. Store in the refrigerator for up to two weeks.

Pro tips

• You can remove loose papery layers from the bulb before roasting, or leave them intact — both work well. If you peel, keep the cloves connected while removing only the outer layers.
• If you’d rather avoid foil, separate the head into individual cloves (leave skins on), spread them on a baking sheet with oil and salt, and roast for 20–30 minutes until soft and golden. Watch closely so they don’t burn.
• Any neutral oil works, but extra virgin olive oil adds great flavor. Storing the cloves submerged in oil extends their shelf life and makes the oil useful for cooking.
• Finish with a little ground black pepper, herbs, or a squeeze of lemon if you want to vary the flavor.

How to store roasted garlic

• Refrigerator: keep roasted garlic in an airtight container (a small glass jar works well) covered with oil for up to two weeks.
• Freezer: for longer storage, cool the roasted garlic, mash or chop it, and freeze in an ice cube tray. Pop the frozen cubes into a sealed bag or container for easy portioning.
• Alternatively, freeze whole roasted cloves spread on a baking sheet until solid, then transfer to a sealed bag or container.

What to do with roasted garlic?

• Spread on sliced baguette or toast for instant garlic bread.
• Blend 1–2 cloves into mayonnaise for a quick roasted garlic aioli.
• Add to sauces, salad dressings, hummus, or soups to deepen flavor.
• Mash and use on baked potatoes instead of butter for a lower-fat, flavorful alternative.
• Mix into mashed potatoes, risottos, or grain bowls for a mellow, sweet garlic note.
• Use the flavored oil for grilling, drizzling over vegetables, or to finish roasted meats and vegetables.

Looking for more how-tos?

• Vegan butter
• Vegan Parmesan cheese
• How to make oat milk
• How to make tahini
• How to make vegetable stock (oil-free)

Did you make this roasted garlic recipe?

Please leave a comment below or share how you used it. I’d love to see your results and hear what dishes you enjoyed it with.