Roasted Garlic (Simple Oven Method) | CookOS

Roasted Garlic

Name: Roasted Garlic (Simple Oven Method)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 heads garlic; 1 tbsp olive oil; salt, to taste

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.

🌍American 🏷️Roasted garlic 🏷️Garlic 🏷️Meal prep 🏷️Recipe prep 🏷️Savory

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$10–$16

Recipe Source

View original recipe

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Ingredients

2 heads garlic
1 tbsp olive oil
salt, to taste

3 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Slice the heads of garlic in half horizontally, exposing the cloves.
3
Place the garlic halves, cut-side up, on a sheet of aluminum foil.
4
Drizzle the exposed garlic cloves generously with olive oil.
5
Sprinkle with salt.
6
Wrap the garlic tightly in the aluminum foil, forming a sealed packet.
7
Place the foil packet into a small, oven-safe baking dish.
8
Bake for 30 to 45 minutes, or until the garlic is soft, fragrant, and lightly caramelized.
9
Remove from the oven and let cool before using. You can store it in the foil until ready to use.

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Tips & Notes

Pro tips

Cut the top off each garlic head to expose cloves before roasting, which helps them cook evenly and makes squeezing easier.
Wrap roasting garlic loosely in foil to trap steam and prevent the exterior from burning while interiors soften.
Roasted garlic cloves should yield to gentle pressure; if still firm after 40 minutes, add 5-10 minutes more.
Drizzle olive oil directly into the cut opening to ensure cloves are coated and flavor infuses throughout.

Substitutions

olive oil → avocado oil or neutral vegetable oil (same amount, identical results)
salt → garlic powder or Italian seasoning (adds flavor without additional salt)

Storage & make-ahead

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.