Part of our How to Series, How to Roast Garlic is a basic guide to perfecting the art of roasting a garlic bulb.
What you get each time is a perfectly roasted, soft, spreadable, delicious end result.
If you love garlic as much as I do, you will love how basic and easy this guide is.
Updated with Photos, Step by Step Guide and Tutorial!
How to Roast Garlic
My love affair with garlic.
I love garlic. Anyone reading this who knows me is probably laughing right now thinking – we know, we know.
I’m an addict. Seriously. I think I might have a problem.
I love the way it makes my house smell, I love the way it tastes in almost any Italian dish or spread on a steak.
It’s just gooood.
Roast it, and you have me completely under your control.
Roasted garlic is so full of flavor and you know what is the best part?
When it’s been roasted perfectly, it’s spreadable. Like butter. It’s amazing. It can be spread on almost anything.
Have you ever eaten roasted garlic spread across a fresh piece of bread? No? You’re seriously missing out.
Don’t believe me and love garlic yourself? Give it a try!
It’s a Vampire Thing (or not!).
My husband loves to give me trouble about my devoted to garlic nature.
You see, I also have a thing for Vampire Diaries.
A series that came out much later than this original post did if I must say so. (post dated June 8, 2005)
But still, I loved the books, I love the TV show – I’m addicted to it too.
My two favorite things in life – right? Garlic and Vampires. Is there a connection? I don’t think there is.
I think my husband just likes to give me crap for no reason.
Roasting garlic is really pretty simple. In fact, it’s incredibly easy and can be done in about 25-ish minutes.
What you need to roast garlic
1 head of garlic
olive oil
How to Roast Garlic
Preheat your oven to 400 degrees.
Begin by removing the outer layers of paper skin leaving a little there to sort of hold it all together.
Next, chop the head of the garlic off.
I try to waste very little but you need to get a bunch of it opened up so you can drizzle oil down in there.
(You can always roast the part you cut off too, it just won’t give you much and might roast a little quicker than the other pieces.
Once you have the head chopped off, place the garlic onto the center of a large piece of tinfoil.
Drizzzle Olive Oil on top allowing it to seep into the head of garlic.
Use your finger to smear the olive oil entirely across the top.
Don’t leave any garlic not oiled.
Wrap the garlic head up in the tinfoil, place it in the middle of a baking dish and roast at 400 degrees for about 25-30 minutes.
I always begin watching at the 25 minute mark because you don’t want to get to the end and have crispy pieces.
Carefully remove the softened cloves – you can use a knife to slide them out but be really careful because they are super squishy.
All done! No precious garlic left behind.
They should be smooth and buttery and spread, just like this.
You can use that roasted garlic for anything you want.
I make compound butter with it as well as this delicious Roasted Garlic Bacon Dip.
Recipe for Roasted Garlic
How to Roast Garlic
Ingredients
- 1 head of garlic
- olive oil
Instructions
- Preheat your oven to 400 degrees.
- Begin by removing the outer layers of paper skin leaving a little there to sort of hold it all together.
- Next, chop the head of the garlic off. I try to waste very little but you need to get a bunch of it opened up so you can drizzle oil down in there. (You can always roast the part you cut off too, it just won’t give you much and might roast a little quicker than the other pieces.
- Once you have the head chopped off, place the garlic onto the center of a large piece of tinfoil. Drizzzle Olive Oil on top allowing it to seep into the head of garlic. Use your finger to smear the olive oil entirely across the top. Don’t leave any garlic not oiled.
- Wrap the garlic head up in the tinfoil, place it in the middle of a baking dish and roast at 400 degrees for about 25-30 minutes.
- I always begin watching at the 25 minute mark because you don’t want to get to the end and have crispy pieces.
- Carefully remove the softened cloves – you can use a knife to slide them out but be really careful because they are super squishy.
- All gone!
- They should be smooth and buttery and spread, just like this.
- You can use that roasted garlic for anything you want. I make compound butter with it as well as this delicious Roasted Garlic Bacon Dip.