Roasted Garlic
Roasted garlic transforms whole heads into soft, sweet cloves through gentle oven heat. This minimal-ingredient method yields versatile roasted cloves ready for spreads, dips, and any savory dish.
Roasted garlic transforms whole heads into soft, sweet cloves through gentle oven heat. This minimal-ingredient method yields versatile roasted cloves ready for spreads, dips, and any savory dish.
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Preheat your oven to 400°F (200°C).
Slice the heads of garlic in half horizontally, exposing the cloves.
Place the garlic halves, cut-side up, on a sheet of aluminum foil.
Drizzle the exposed garlic cloves generously with olive oil.
Sprinkle with salt.
Wrap the garlic tightly in the aluminum foil, forming a sealed packet.
Place the foil packet into a small, oven-safe baking dish.
Bake for 30 to 45 minutes, or until the garlic is soft, fragrant, and lightly caramelized.
Remove from the oven and let cool before using. You can store it in the foil until ready to use.
Store roasted garlic in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months; reheat gently in the oven or use directly from cold.
Roast at 400°F (200°C) for approximately 35-40 minutes until cloves are soft and golden.
The cloves should be very soft and easy to squeeze from the skin when pierced with a fork.
Yes, roast garlic up to 5 days in advance and store in an airtight container in the refrigerator.
Olive oil is traditional, but avocado or coconut oil work as substitutes; use any neutral oil you prefer.
Yes, roast as many heads as your oven can fit; cooking time remains the same.
