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A close up shot of roasted garlic bulbs with the tops cut off.

How to Roast Garlic

  • Author: Veronika | thehealthfulideas
  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 minutes
  • Yield: 4 bulbs 1x
  • Category: Basics
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Description

Learn how to roast garlic. You will always have delicious garlic on hand and you'll never have to peel it!


Ingredients

Scale
  • 4 whole garlic bulbs (or however many you like)
  • Olive oil for drizzling (about 1 tsp per garlic bulb) 

Instructions

  1. Preheat your oven to 400°F (200°C) and prepare a baking dish and some tinfoil.
  2. Cut the tops off the garlic bulbs, not too much, only enough so that the inside of the garlic cloves are exposed. Make sure not to break up the bulbs too much so they stay intact.
  3. Gently remove the papery skin of the garlic that is falling off but do not peel the cloves.
  4. Take enough tinfoil that can wrap all your garlic cloves. Place it in the baking dish, shiny side down. Place the garlic bulbs on it cut side up and lightly drizzle with the olive oil trying to cover every clove of garlic. This will help them to caramelize.
  5. Wrap tightly in the tinfoil and transfer the baking dish into the oven. 
  6. Roast for 40-60 minutes. Check up on the garlic at the 40-minute mark, careful not to burn yourself opening the tinfoil. When it’s done, the cloves should look golden and very soft. The more bulbs you roast the longer they need to roast. I usually take them out after 50 minutes.
  7. When it’s done, take the garlic out of the oven and let cool for 10-15 minutes before handling. 
  8. Use a small fork to take the cloves out or squeeze them out with your fingers. 
  9. Lay the cloves on a baking sheet and place in the freezer for about an hour to freeze. Transfer to an airtight container and store in the freezer for up to a month. 

Notes

If you don't want to use tinfoil, you can also place the cloves in a baking dish that has a lid. Or wrap them in parchment paper first and then wrap that in tinfoil so it doesn't directly touch the garlic.

I store roasted garlic in the freezer because I always make a bigger batch. You can also store it in the fridge for 1-2 days if you only roast 1-2 bulbs. It's easy to eat lots of it but try to limit yourself to no more than  1/2 - 1 bulb a day as a lot of garlic may be hard on your stomach. 

Keywords: garlic, roasted, how to

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