Sautéeing garlic is one of the best ways to build a savory foundation for a dish, but I would argue the best trick up garlic’s sleeve takes a little more coaxing.

That’s right—roasted garlic is where it’s at.

True story: when I was little, I thought all garlic was like roasted garlic by default. My Ya-ya (grandmother) kept a little repurposed pimento jar full of roasted garlic cloves in the fridge at all times, and used it all throughout the week, every week.

Fast forward to today, I have a tiny pimento jar of roasted garlic in my fridge too.

Roasted garlic is more like a bear hug than a punch. Though roasting softens the sharper qualities of garlic, it somehow intensifies the flavor. It’s heavy and insistent, but not jarring.

Roasting brings out its sweetness in garlic by breaking down long chains of fructose, garlic’s choice of energy storage. As the garlic browns, those sugars provide a caramel flavor. meanwhile, you’re softening the sulfurous zing garlic is known for.

What you’re left with is a pod packed with soft, rich, nutty, caramelly, slightly meaty flavor that leaves a totally different impression than the minced, sautéed iteration.

Another perk of roasted garlic is the texture itself. First—and not to be minimized—roasted garlic is sooo easy to peel. Second, the cloves can be easily smashed into a paste that lends sauces and other mixtures a savory-sweet kick, without compromising texture. You can even use whole cloves as a garnish, as they are soft, smooth and much less offensive then their raw counterparts.

Okay, now hear me out. Garlic is SO easy to roast. Read this through and I think you’ll realize that. The recipe is a little long, but only because I want everything to be clear as possible. First, some tips!

How to roast garlic in an oven

Giving away the milk for free, I know. The gist of it is to cut off the top and remove any extra paper, drench it in olive oil, and roast it until it’s soft and creamy. See the recipe at the bottom for detailed instructions.

What to use roasted garlic for

So what can you use this magical ingredient for? Here are some of my faves:

• Use it to add extra layers of flavor to chili.
• Rub meats with it before (or after!) cooking.
• Mix with softened butter to make the best garlic bread of your life.
• Use roasted garlic paste in sauces.
• Toss pasta with garlic paste and cream.
• Spread some on toast (it’s different!)
• Work a little roasted garlic paste into your hamburger or meatball mix.
• Use it as a condiment on a sandwich.

Print

Oven-Roasted Garlic

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• Author: Leannda Cavalier
• Total Time: 50 minutes
• Yield: 1 bulb (or more if you choose)

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Ingredients

• A large bulb of garlic (not pre-peeled)
• Extra virgin olive oil

Special equipment

• Garlic roaster or aluminum foil

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Instructions

1. Preheat the oven to 400º F.
2. Cut off the top of a bulb* of garlic. Turn the clove sideways, and lay it on the flattest side you can find. Stabilize the bottom of the bulb with your fingertips. With a very sharp knife, slice off the stem and the tips of as many cloves as possible (see slideshow). Don’t sweat it if you can’t get them all.
3. Remove any excess paper from the outside of the bulb. Don’t take all the paper off as it will help protect the garlic, but if it looks like it’s going to flake off anyway, go ahead and get rid of it.
4. Lay the bulb, right side up in a garlic roaster, or on a sheet of aluminum foil large enough to cover the entire bulb.
5. Drizzle olive oil over the garlic, covering as much of it as possible. Be certain to cover all the parts you cut, and let the oil run into the exposed nooks and crannies.
6. Place the lid on the roaster, or wrap up your bulb in foil. Place it in the oven (on a baking sheet if using foil), and allow it to cook for 45 minutes.
7. At about the 20-minute mark, take a moment to SMELL YOUR KITCHEN OH MY GOD.
8. Remove from the oven and allow to cool 5-10 minutes, or until it is cool enough to touch.
9. Peel back the foil (or remove the lid of the roaster) and peel.
10. Use in your favorite recipes, mash into a paste or store sealed in the refrigerator!

Notes

• *Note the difference between a clove of garlic and a bulb. A bulb is the entire mass you buy at the store, made up of many individually papered cloves. This will go without saying for a lot of people, but it’s an easy and critical mistake to make for a beginner, so don’t judge.
• Don’t forget about the leftover oil at the bottom of the dish or foil! Save whatever is left to infuse garlic flavor in dishes, or pour it over your cloves to store in the fridge.
• If you notice a burning smell toward the end of the roasting time, take the garlic out immediately. You can always cook it more, but you can’t un-burn it. Cook times can vary based on garlic size and individual oven.
• Make as much or as little of this as you would like. This works as well for ten bulbs as it does for one.
• In a pinch you can put a few oil-drizzled cloves in foil and roast them for a quick recipe. It should cook in about 15-20 minutes.

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Category: Condiment
• Method: Roasting
• Cuisine: Italian

Keywords: oven-roasted garlic, garlic, roasted garlic, roasted garlic paste, toom