Introduction: How to Roast Garlic

Picture of How to Roast Garlic

Roasted garlic is one of my favorite things. Mostly because it's delicious, but also because it is ridiculously easy to make.

All you really need is some garlic to roast, an oven and some aluminum foil. You probably need a snack before you do it, too. Roasted garlic smells absolutely phenomenal, so it will torture you if you're hungry when you roast it. ;)

Step 1: Ingredients + Tools

Picture of Ingredients + Tools
  • 1+ heads of garlic
  • olive oil
  • aluminum foil
  • an oven set to 400 F

BOOM! That's it. I've also managed to roast the garlic in parchment paper, but aluminum foil works best. :)

You can also season it with salt and pepper, but I normally don't bother.

When picking out garlic, go for large firm heads. Make sure the cloves don't separate easily and there are no soft spots.

If you're going to be roasting tons at once, try to do 2-3 garlic heads per foil packet for even roasting.

Step 2: Remove the Skin From the Garlic

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Using your hands, remove the excess papery skin from around the head of garlic. Anything that flakes away easily should be removed.

Step 3: Cut Off the Tops

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Cut off the very top of the head of garlic - just so each of the cloves is peeking out a little. :)

Step 4: Oil the Garlic and Wrap It

Picture of Oil the Garlic and Wrap It

Lay a sheet of aluminum foil down on your work surface and place the garlic heads on it. Pour olive oil over the cut tops so it can seep down into the garlic. :D

You just need enough to coat the whole head well.

Then wrap the garlic well in the aluminum foil. Now we're ready to roast!

Step 5: Roast It!

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Throw the little foil packet on the middle rack of the oven to roast.

Roast for 40 minutes and then check the garlic - you should be able to pierce it easily with a knife. At this point it should be nice and soft and perfectly edible, but I like to take mine a little further for extra flavor.

I normally turn the oven off and leave the garlic in there for another 15-20 minutes so it gets a bit more golden.

And there you go! Amazing roasted garlic. You can honestly just squeeze a clove out of the papery skin and then spread it on bread and eat it, which I 100% recommend if you've never had it before. Soooooooo yummy.

Comments

TossManual (author)2015-10-06

Any idea how and how long to keep this after roasting?

jessyratfink (author)TossManual2015-10-06

You can store it in the fridge for about a week, or in the freezer for a couple months. I squeeze all the cloves out of the skin and put it in an air tight container. :)

TossManual (author)jessyratfink2015-10-06

Great! Thank you. One can never have too much roasted garlic on hand. ;)

Ag800Hans (author)TossManual2016-07-18

There's always the method of vacuum sealing stuff, too, & if you wanna go one step more, seal the vacuum-sealed bag in a mason jar (the right way).

Carleyy (author)2016-02-16

I've been hosting lots of dinner parties and I make this as part of the appetizer (w/ bread) and it's always a huge hit!

DebbieP40 (author)2015-12-27

thank you, i'll be trying this tonight

Dominic Bender made it! (author)2015-10-16

Unexpectedly tasty. You can fit a surprising amound of garlic onto a piece of bread with this method, too. Thanks for sharing, Jessy!

Kostantinos (author)2015-10-05

Where does the olive oil come in? Do you put in in the foil before roasting?

jessyratfink (author)Kostantinos2015-10-05

Rub the cut edges of the garlic heads with olive oil before sealing them in the foil.

bimo (author)2015-09-30

In Japan, they place thinly sliced garlic on a grill for a few minutes per side. It is sweet, like candy.

bwelkin (author)2015-09-30

And a tip: after handling raw garlic, soap up your hands and rub them all over with... stainless steel (!) - the garlic smell will be gone! Since I have a s.s. sink I use that but I think that a s.s. pot or even tableware would do. I have NO idea why this works but I have been doing this for - quite accurately - decades. So give it a try.

dmadam (author)2015-09-30

My slow cooker came with an ultra small companion one. I prepare the garlic like you do then simply put it in the cooker for a couple hours and it works great.

Amnesia Wes (author)2015-09-29

Aaaah. Reminds me of the Garlic Diet.

You don't lose any weight. You just look thinner from afar! :)

J. Augusto (author)2015-09-29

Nice Instructable!

Using the same procedure you shared here, in addition to roasting the garlic in the oven, have you tried roasting the garlic in the BBQ pit while you BBQing some beef (not hamburger) or in the smoker when you are smoking pork belly to make bacon?!

It is unbelievably delicious!

warhammer_addict (author)2015-09-29

good way to figure out if your girlfriend is a vampire.

delicous as well

rsucgang (author)2015-09-29

Made this before exactly how you described it. Since I hate getting my hands oiled up, I wear gloves when I squeeze out the roasted garlic mush. Add a little butter and salt for a ramped up flavor!

kinderdm (author)2015-09-11

I had no idea garlic could be prepared or consumed in this way. Opens a whole new world to me, I'll definitely have to try it out. Also cutting off all the ends at once seems pretty cool as well.

ac-dc (author)kinderdm2015-09-29

*Everything* can be prepared this way, though it takes tight foil wrapping to prevent a lot of moisture loss if doing something thick like a pot roast.

Arsehole1 (author)2015-09-29

I can even smell it .....................WOW. Will try it soon.

kojak (author)2015-09-29

Easy to understand tutorial. Nicely done.

If I am not mistaken, roasting is usually done without the food item tightly wrapped. I wonder if steaming is more what happens inside the foil pouch. It is sort of like when you wrap potatoes in foil and bake/roast them. The skin never gets that nice crisp texture. The inside is cooked, but the skin holds little additional flavor.

When I roast garlic I follow all the steps you provided up to the foil wrap. I generally use an oven safe utensil. I must admit I must be more diligent with the timing and the poking, but I find my unwrapped garlic much more caramelized than when I've wrapped it in foil. However, your system is more foolproof.

FranS3 (author)2015-09-29

YUM!! YUM!!

wynkin (author)2015-09-29

mmmmmmmmmmmmmmmmmm

BryanB7 (author)2015-09-29

Sounds grate I will be having that today, Thank you so much.

peachesandsalt (author)2015-09-11

Roasted garlic is probably one of the best things in the world.

PaganRaven (author)2015-09-10

Ahhh Jessy - eating this on toast is THE best thing in the world!

What people don't understand is, if the garlic is roasted right, it's no longer "strong" but very mild and almost sweet!

I've been roasting garlic for what seems like centuries - and to me and my family, it's almost like candy.

There is nothing like it!

Thanks for doing an 'ible so others can enjoy it too!

ksanford1 (author)2015-09-10

I'm not saying this garlic is bitter, but Vampires within 20 miles can smell him.

-Roasted

HollyM4 (author)2015-09-10

For how long?

jessyratfink (author)HollyM42015-09-10

From the last step:

"Roast for 40 minutes and then check the garlic - you should be able to pierce it easily with a knife. At this point it should be nice and soft and perfectly edible, but I like to take mine a little further for extra flavor.

I normally turn the oven off and leave the garlic in there for another 15-20 minutes so it gets a bit more golden."

HollyM4 (author)jessyratfink2015-09-10

Whoops, thanks! :)

jessyratfink (author)HollyM42015-09-10

Welcome! Sometimes I ramble too much and things get lost. :P

HollyM4 (author)jessyratfink2015-09-10

Not at all; it was totally my problem. I had just roasted garlic tonight (it's evening where I am) and it was bitter and overdone. When I saw this post I was multitasking but really excited to find out how to do it... I just didn't pay close enough attention. Thanks again.

Carleyy (author)2015-09-10

I'm totally making this tonight!

Jobar007 (author)2015-09-10

I've also done this on the grill before and it is awesome. In fact, just reading about it made me hungry. That's how good it is.

JmsDwh (author)2015-09-10

I've recently been doing this on the grill while I cook other things. I'll make up a packet of garlic and roll it on it's sides a little bit while I make corn on the cob. It takes about as long as my corn, so I throw those on the grill before the meat. It's really forgiving on the temperature because I have only scorched it once. I've even stopped putting the olive oil on top and it still comes out very rich and flavorful.

DIY Andrea (author)2015-09-10

I'll definitely try this, but probably on a grill while making some rib-eye steaks and enjoying some Cabernet :) Cheers!

Łukasz (author)2015-09-10

I shall try this :-)

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