Easy step-by-step guide to making roasted garlic. Ideal for use in mashed potatoes, sauces and spreads. Or just pop out a clove of warm toasted garlic and spread it on toast or crackers. Smells sensational when roasting!
I love garlic. So much. Oh let me count the ways. And when it comes to roasted garlic? The love is on a whole other level.
It is SO good.
Raw garlic is quite potent and the taste is quite sharp. But when you go and roast it, it mellows out those sharp edges, but intensifies the richness of the flavor. The result is garlic deliciousness to the extreme.
Making it is a breeze and your house will smell sooo good while this is cooking. So basically, there are a lot of very good reasons to roast some garlic right now.
Other than spreading the toasty cloves on toast or crackers, my other favorite ways to use roasted garlic are in some vegan mashed potatoes and in roasted garlic hummus.
How To Make Roasted Garlic
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- First, you simply remove the outer skins (just the outer ones).
- Then use a knife to chop off the tops. Place the whole head of garlic on top of some foil.
- Now pour over 1 tsp of olive oil and massage it into the garlic with your fingers.
- Wrap it up in the foil and bake it at 430°F for 35-40 minutes until beautifully roasted.
- Once it’s roasted it is the easiest thing to pop the garlic cloves out of their skins. Then you can easily mash it with a fork or use the roasted cloves however you like.
Recipe FAQ
You can add roasted garlic to pretty much any sauce or spread or mash it with your vegan mashed potatoes or put it into your hummus! It’s also delicious on pizza, or spread on toast or crackers.
It’s simply divine eaten right away, warm and toasty from the oven! You can also add the cloves to a glass jar, top up with olive oil so that the cloves are covered, and then store it in the fridge for up to 2 weeks.
You can absolutely freeze the roasted cloves of garlic if you want to store them for a longer time. Pop the roasted cloves out, let them cool completely and then lay them flat on a baking sheet. Freeze until frozen and then you can transfer the frozen cloves to a freezer bag or container. Let them thaw in the fridge and then use as you like.
More Easy Vegan Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Roasted Garlic
Ingredients
- 1 Head Garlic
- 1 tsp Olive Oil
Instructions
- Preheat the oven to 430°F (220°C)
- Remove just the outer flaky layers of the head of garlic, leaving the inner skins intact.
- Using a knife chop off just the tips of each clove.
- Place in tinfoil and pour over 1 tsp of olive oil and rub it around the sides so that the garlic is covered with the oil.
- Wrap it up in the tinfoil and bake in the oven for 35-40 minutes.
- When cooked, remove from the tinfoil, allow to cool for a few minutes and then pop out the cloves with your fingers.
Notes
- Storing: It’s simply divine eaten right away, warm and toasty from the oven! But if you do have leftovers you can add the cloves to a glass jar, top up with olive oil so that the cloves are covered, and then store it in the fridge for up to 2 weeks.
- Freezing: Pop the roasted cloves out, let them cool completely and then lay them flat on a baking sheet. Freeze until frozen and then transfer the frozen cloves to a freezer bag or container. Let them thaw in the fridge and use as you like.
- This recipe was first published in April 2016. It has been updated with new photos and tips.
Yum, yum, and more yum! Eyes are rolling in the back of my head as I eat this!! Thank you Alison.
It’s SO delicious! So glad you’re enjoying it Barbara. Thanks for the awesome review.
I just wrap and throw into the air fryer for 25-35 minutes @ 375F. I usually plan to make the roasted garlic and make 6-10 garlic heads (individually wrapped) at a time then freeze
That sounds great! Thanks for sharing Joann!
HI Allison
Just wanted to say that I love your site!
I did try making the Sliceable cashew cheese a few months back, but it didn’t turn out at all like yours… LOL
I have never worked with Agar Agar before and think that is where I messed up. I would love to make it like I see here in the photo! I love how easy your website works…. so many great recipes! There is one that I cannot stop making… its the Apple Banana Bread (which I make muffins instead). I do add some dark cocoa chips though. It is so addicting! thanks… for these great ideas…
Thanks Sherri, so glad to hear you like the site. 🙂
Is there a reason for cutting off the tips rather than the bottom? The recipe I had years ago said to cut off the bottom and didnt use foil. Yours sounds less messy
Hi Dianne, it just works well as you can pop out the cloves once cooked.
…Trying it with canola instead of olive because it’s December 24th and I’m nooot going to the store on Christmas Eve for oil hahaha… Wish me luck !
Hope it was good! I’m sure canola oil would’ve been fine. 🙂
I just made this and my whole apartment smells like heaven ! I’m going to use it in your Baba Ganoush recipe. Thanks for this recipe 🙂
It smells soooo delicious! Enjoy the baba ganoush! 🙂
I love this recipe! I like to pour over some salt and black pepper with the olive oil!
Yum! That sounds great!