Roasted Garlic
Roasted garlic is the result of slow-cooking whole heads of garlic in olive oil until the cloves transform into a spreadable, golden paste. By exposing the cloves to steady, low heat, the harsh bite of raw garlic mellows into a deep, toasted sweetness that can be mashed into butter, stirred into soups, or spread directly onto toasted bread.
The importance of the seal
The goal is to steam the garlic in its own juices while browning the outer layers; an airtight foil packet is the only way to achieve that soft, butter-like consistency.
- small baking dish or muffin tin
- aluminum foil
- chef's knife
What goes in.
- 2 headswhole garlic
- 2 tbspolive oil
- pinchkosher salt
Creating the foil cocoon
Wrap the garlic tightly in foil so no steam escapes. This pressurized environment ensures the cloves soften completely rather than drying out into hard, charred bits.
The method.
Prepare the heads
Preheat your oven to 400°F (200°C). Peel away the loose, papery outer layers of the garlic skin, leaving the head intact. Slice about a quarter-inch off the top of the head to expose the tops of the individual cloves.
Season
Place the heads cut-side up on a sheet of foil. Drizzle the olive oil over the exposed cloves, letting it seep down into the layers. Sprinkle with a pinch of salt.
Seal and bake
Bring the edges of the foil together to create a sealed pouch. Place it in a small dish and bake for 45 to 50 minutes. You are looking for a deep golden color and a texture that gives way easily when pressed with a fork.
Extract
Let the garlic cool for ten minutes before handling. Squeeze the head from the bottom; the cloves should slip out of their skins as a single, soft mass.
Other turns to take.
Herb-Infused
Place a sprig of fresh rosemary or thyme inside the foil pouch before sealing to infuse the oil and garlic with woody aromatics.
Balsamic Finish
Add a few drops of balsamic glaze to the cloves before roasting for a slightly acidic, jammy finish.
When it doesn't go to plan.
Don't trim too much off the top; keep the head together so the cloves don't fall out during roasting.
Use a muffin tin if roasting more than four heads at once to keep them upright.
Store leftovers in a jar covered in oil in the refrigerator for up to one week.
The ones that keep coming up.
How do I know when it is finished?
The cloves should be tan or light brown and completely soft. If they feel firm or rubbery, return them to the oven for another ten minutes.
Can I roast individual cloves?
It is not recommended. The papery skin of the whole head protects the cloves from burning and keeps them moist during the long cook time.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe