Roasting Whole Garlic
Roast whole bulbs by slicing off the top, drizzling with oil, and wrapping them in foil until the cloves soften into a spreadable, golden paste. A hot oven transforms the pungent bite of raw garlic into a mild, mellow sweetness that can be squeezed directly onto bread or whisked into dressings.
Patience produces the best caramelization
Ensure you don't skimp on the olive oil, as it protects the cloves from drying out while they soften in the heat.
- baking sheet or muffin tin
- aluminum foil
- sharp serrated knife
What goes in.
- 3whole garlic bulbs
- 2 tbspolive oil
- to tastekosher salt
Exposing the Cloves
Slice just the top quarter off the bulb to expose the tips of every clove inside. This allows the oil to penetrate deep into the bulb while letting the steam escape during the roasting process.
The method.
Preheat your oven
Set the dial to 400°F (200°C) and allow it to reach temperature before inserting the garlic.
Prepare the bulbs
Peel away the loose, papery outer layers of the garlic skin, but keep the bulb intact. Slice off the top quarter to reveal the cloves.
Season and wrap
Place each bulb on a square of aluminum foil. Drizzle the cut tops with olive oil, letting it soak down into the crevices, and sprinkle with a pinch of salt. Fold the foil up to create a sealed packet.
Roast
Place the packets on a baking sheet. Roast for 40 to 45 minutes. You know they are done when you can smell the aroma and a knife slides into the center of a clove without meeting resistance.
Cool and serve
Let the bulbs sit for 10 minutes. Hold the base of the bulb and squeeze; the roasted cloves will slip out of their skins as a soft, paste-like puree.
Other turns to take.
Herb-infused
Tuck a sprig of fresh rosemary or thyme into the foil packet before sealing.
Balsamic Finish
Replace half the olive oil with a high-quality balsamic glaze for a deeper, tangy sweetness.
When it doesn't go to plan.
Use a muffin tin to keep the garlic bulbs upright so the oil doesn't spill out into the foil.
Roasted garlic can be stored in the refrigerator in an airtight container for up to three days.
If the cloves are still firm after 45 minutes, keep them in the oven for another 10-minute interval.
The ones that keep coming up.
How do I know if the garlic is overcooked?
If the cloves turn dark brown or black instead of a deep golden amber, they have gone too long and will taste bitter.
Can I roast just a few cloves instead of the whole bulb?
Yes, but they will cook much faster. Wrap them in a smaller foil packet and check for tenderness after 20 minutes.
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