Oven Roasted Garlic

Four heads of roasted garlic with golden, caramelized cloves in a white baking dish surrounded by fresh garlic.

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Roasted garlic is buttery, savory-sweet, and perfectly spreadable. All you need is garlic, olive oil, and about 5 minutes of prep time! Make it in a covered baking dish or wrapped in foil.

Prep Time5

Cook Time40

Total Time45

Course: Condiment

Cuisine: American

Keyword: Oven Roasted Garlic, Roasted Garlic

Servings:

Calories: 31kcal

Author: Kelly Anthony

Ingredients

4 whole garlic bulbs
¼ cup olive oil 1 tablespoon per bulb

Instructions

Preheat the oven to 400°F.
Remove any loose, papery skin from the garlic bulbs, leaving the bulbs intact. Lay each bulb on its side and use a sharp knife to cut about ¼ inch off the top, exposing as many cloves as possible.
For a Baking Dish: Lightly grease the inside of a small, oven-safe baking dish with olive oil. Place the garlic bulbs cut-side up, drizzle the exposed cloves with the remaining olive oil, and cover with an oven-safe lid.
For Foil: Alternatively, place the garlic bulbs cut-side up on two small sheets of aluminum foil. Drizzle the exposed cloves with olive oil and wrap tightly. Transfer to a small, rimmed baking sheet.
Bake for 40–50 minutes, or until the cloves are golden, lightly caramelized, and completely tender. A knife should slide into the center of a clove with almost no resistance.
Remove from the oven and allow to cool until comfortable enough to handle. Turn the garlic bulbs upside down and gently squeeze the roasted cloves from their skins. Alternatively, remove the cloves individually with a small fork.

Notes

Doneness: Smaller garlic bulbs may be ready closer to 40 minutes, while larger bulbs may need 50 minutes or longer. If the cloves are still firm, continue roasting in 5-minute increments.

Yield: One medium garlic bulb typically yields approximately 2–4 tablespoons of mashed roasted garlic, depending on its size.

Storage: Refrigerate roasted garlic promptly in an airtight container for up to 3–4 days. For longer storage, mash the cloves and freeze in tablespoon-sized portions for up to 3–4 months for best quality. Never store homemade roasted garlic submerged in oil at room temperature.

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