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A small picture of a glass container with roasted garlic and covered with oil

Roasted Garlic

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 60 mins
  • Total: 1 hour 10 mins
  • 3 heads of garlic 1x
  • How To
  • American

Servings 3 heads of garlic 1x

Scale Tap or hover over number to scale servings

Learn how to roast garlic with a simple and easy step by step tutorial and also how to store roasted garlic and how to use it.


  • 3 heads of garlic
  • 1 tbsp extra virgin olive oil
  • Pinch of salt, optional


  1. Preheat the oven to 400ºF (200ºC) and set a rack in the middle position. Roast as many heads of garlic as you want. I used 3, though.
  2. Cut about 1/4 inch (0.5 cm) off the top of each head of garlic to expose the tops of the garlic cloves.
  3. Drizzle with some extra virgin olive oil. I added 1 tsp of oil per head of garlic (1 tbsp for the 3 heads of garlic), but feel free to add more or less if you want.
  4. Add some salt to taste. This step is optional, but I think roasted garlic tastes even better when you add a little bit of salt.
  5. Wrap the heads of garlic in aluminum foil (see notes if you don’t want to use it).
  6. Roast in the oven for about 45 to 60 minutes. After 45 minutes, begin checking the garlic. The garlic is done when the center of each clove is completely soft. Once the garlic is soft, bake until deeply golden brown to get a caramelized flavor. Check the garlic every 10 minutes or so. My garlic was ready in 60 minutes, but every oven and every type of garlic is different (it may vary depending on the size of the garlic, the variety, and its age).
  7. Allow the garlic to cool a little bit so you can touch it without burning yourself. Use your fingers or a fork to pull or squeeze the roasted garlic cloves out of their skins and transfer to a small glass jar.
  8. Top with extra virgin olive oil to cover and keep in the fridge for up to 2 weeks. You can enjoy it as a spread, for adding to sauces, dressings or salads, and the oil is also amazing for grilling.


  • You can peel most of the paper off the garlic, but it’s optional. I’ve tried both methods and it’s pretty much the same. If you want to peel it, use your fingers to peel away all the loose, outer layers around the head of garlic, but leave all the cloves connected.
  • If you don’t want to use aluminum foil, you can take the head of garlic and separate it into cloves. Leave the skin on, place the cloves onto a baking sheet, add some oil and salt and bake for 20-30 minutes or until soft and golden brown. Be careful not to burn the garlic.
  • Any type of oil will do, but extra virgin olive oil is my favorite one. You don’t have to store the garlic in oil. However, it will last much longer that way.
  • Feel free to add also some ground black pepper.


  • Serving Size: 1 head of garlic
  • Calories: 94
  • Sugar: 0.4 g
  • Sodium: 57 mg
  • Fat: 4.9 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 11.9 g
  • Fiber: 0.8 g
  • Protein: 2.3 g