Roasted Garlic
Roasted garlic transforms sharp, pungent cloves into a spreadable, mellow paste with a deep, earthy sweetness. By roasting the entire head in its skin, you steam the cloves in their own oils until they reach a buttery consistency, ready to be squeezed onto bread or folded into sauces.
Wait for the color
The timing depends on the size of the head, but you are looking for the skin to turn a toasted parchment color and the cloves to look soft enough to collapse under light pressure.
- sharp knife
- aluminum foil or small lidded baking dish
- baking sheet
What goes in.
- 1 to 4whole heads of garlic
- 1-2 tbspneutral oil or olive oil
The Clean Cut
Slice only the top quarter off the head so the individual cloves are exposed but the head stays intact, preventing the garlic from drying out during the long roast.
The method.
Preheat your oven
Set the oven to 400°F (200°C).
Prepare the garlic
Peel away the papery outer layers of the garlic head, but keep the skins around the cloves intact. Use a knife to slice off the top 1/4 inch of the head, exposing the raw cloves inside.
Oil and wrap
Place the heads on a piece of aluminum foil. Drizzle the exposed cloves with oil, ensuring it sinks into the crevices. Fold the foil up to create a sealed packet so the garlic steams as it roasts.
Roast
Place the packet on a baking sheet and roast for 40 to 45 minutes. The garlic is done when the house smells fragrant and you can easily pierce a clove with a paring knife.
Cool and extract
Let the garlic sit until cool enough to handle. Gently squeeze the base of the head; the roasted cloves will slide out of their skins as a single piece.
Other turns to take.
Herb-infused
Tuck a sprig of fresh thyme or rosemary into the foil packet before sealing to infuse the oil as the garlic roasts.
Balsamic Finish
Add a few drops of balsamic glaze over the exposed cloves before roasting for a darker, more syrupy result.
When it doesn't go to plan.
If you are roasting many heads, use a small muffin tin; it keeps the heads upright and prevents the oil from pooling in the bottom of the foil.
Store the extracted cloves in a jar covered with oil in the refrigerator for up to one week.
Use the leftover oil from the foil packet—it is infused with roasted garlic and is excellent for salad dressings.
The ones that keep coming up.
Can I roast just individual cloves?
It is not recommended. The skin acts as a protective vessel that allows the garlic to steam; without it, the cloves will burn and turn bitter long before they become creamy.
How do I know if the garlic is overcooked?
If the cloves turn a dark, mahogany brown or become hard and chewy rather than soft and paste-like, they have been in the oven too long.
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