How to Make Roasted Garlic
Roasted garlic softens as it bakes to create a mellow, jammy bite that becomes creamy and tender for spreading on bread or adding to mashed potatoes, soups, sauces, and more.
Ingredients
- 1 head of garlic
- 1 tablespoon olive oil
- kosher salt
Instructions
- Preheat the oven to 400°F.
- Use a sharp chef’s knife to cut off the top third of the head of garlic. Peel away and discard any extra loose pieces of the papery garlic skin.
- If roasting a single garlic bulb, place it on a sheet of foil and drizzle the cut side with olive oil. Sprinkle with kosher salt if you'd like, but salt isn't essential. Wrap the foil tightly around the garlic bulb.
- If roasting more than one head of garlic, place the bulbs cut side up in a baking dish so the bulbs fit tightly, then drizzle with olive oil. Seal the top of the baking dish with foil.
- Roast the garlic until golden and soft, about 50-60 minutes. Slide a cake tester or a skewer through the bottom of the bulb to test for doneness.
- To use, peel the roasted cloves away from the base of the head and squeeze the softened clove from the cut side of the papery skin.
Notes
Roasted garlic will keep in an airtight container in the refrigerator for 1 week.
Or, place the shelled, roasted garlic cloves in a glass jar with a fitted lid and cover with olive oil. Refrigerate for 3-4 weeks.