Slow Roasted Garlic

Name: Slow Roasted Garlic with Olive Oil and Thyme
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 heads garlic; 2 tbsp olive oil; 6 sprigs fresh thyme; flaky salt, to taste

Slow roasted garlic transforms whole heads into creamy, sweet condiment through low-heat roasting with olive oil and thyme. The result is soft enough to spread and versatile enough for steaks, bread, or sauces.

🌍American 🏷️Roasted garlic 🏷️Garlic 🏷️Steak topping 🏷️Appetizer Side-dish

🏷️

🏷️Slow-roasted

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TikTok

Total

1h 5m

Servings

6

Difficulty

Easy

Est. Cost

$11–$18

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

6 heads garlic
2 tbsp olive oil
6 sprigs fresh thyme
flaky salt, to taste

4 Ingredients

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Instructions

1
Preheat your oven to 300°F (150°C).
2
Slice the top off each head of garlic to expose the cloves.
3
Place each garlic head on a piece of aluminum foil and wrap the sides up to create a small cup.
4
Drizzle about 1 teaspoon of olive oil over each exposed garlic head.
5
Strip the leaves from the fresh thyme sprigs and sprinkle them over the garlic.
6
Season each head with a pinch of flaky salt.
7
Place the foil-wrapped garlic heads on a baking sheet and roast for 1 hour, or until the cloves are soft, caramelized, and beginning to poke out.
8
Remove from the oven and let cool slightly before serving. The soft cloves can be squeezed out or chopped.

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Tips & Notes

Pro tips

Cut off the top 1/4 inch of each garlic head to expose cloves and allow oil and thyme to penetrate during roasting.
Use a covered roasting vessel (Dutch oven, covered baking dish, or foil tent) to trap steam and ensure even, gentle cooking without browning the exterior.
Test doneness by inserting a fork or knife into a clove—it should slide through with no resistance; undercooked garlic will be bitter.
Don't skip flaky salt at the end; it brightens the sweet, mellow flavors and prevents the dish from tasting flat or one-dimensional.

Substitutions

Fresh thyme → rosemary or sage (1 sprig per head; adjust to taste)
Olive oil → butter or ghee (same quantity; note: butter may brown slightly)
Flaky salt → kosher salt (reduce quantity by half; finish with fleur de sel if available)

Storage & make-ahead

Store cooled roasted garlic in an airtight container in the refrigerator for up to 5 days; reheat gently or serve cold. Freezing is not recommended as texture will degrade.

Common Questions

How long does slow roasted garlic take to cook?

Typically 40–50 minutes at 400°F (or 60–75 minutes at 375°F), depending on garlic head size and your oven. Garlic is done when cloves feel very soft when pierced.

Can I make slow roasted garlic ahead of time?

Yes. Cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a low oven or use cold from the fridge.