How to Roast Garlic
Raw garlic demands attention, but roasted garlic offers a quiet, mellow depth. It requires little more than patience and a hot oven to collapse into a rich, golden confit.
Patience is your primary ingredient.
Do not rush the oven; if the garlic isn't soft enough to squeeze, it hasn't roasted long enough. Use heavy-duty foil to ensure the moisture stays trapped inside.
- Chef's knife
- Aluminum foil
- Baking sheet or muffin tin
What goes in.
- As neededWhole heads of garlic
- 1 tsp per headNeutral oil or olive oil
Exposing the cloves
Slice just the very top off the head, exposing the top of every clove. If you cut too deep, the cloves will fall apart; if you cut too shallow, the softened interior won't have a clear path to squeeze out later.
The method.
Preheat and prep
Set your oven to 400°F (200°C). Peel away the papery outer skin of the garlic head, leaving the cloves held together by the base.
Expose the cloves
Slice about 1/4 inch off the top of the garlic head. Ensure the cross-section of each clove is visible.
Seal
Place the head on a piece of foil, drizzle the exposed cloves with oil, and wrap the foil tightly to create a sealed pouch.
Roast
Place the foil pouch on a baking sheet and roast for 45 to 50 minutes. The garlic is ready when the entire head feels soft to the touch through the foil.
Finish
Let the head cool for 10 minutes, then press the base of the head until the soft, golden cloves slide out of the skins.
Other turns to take.
Herb-infused
Tuck a small sprig of fresh thyme or rosemary into the foil pouch before sealing to add a floral note to the oil.
Balsamic glaze
Add a few drops of balsamic vinegar along with the oil for a slightly tangier, darker result.
When it doesn't go to plan.
Use a muffin tin to keep the garlic heads upright if you are roasting more than two at a time.
If the garlic is still firm after 50 minutes, keep roasting; the sugars need time to caramelize fully.
Store roasted cloves in a small 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 actually done?
The color will shift from stark white to a pale, translucent tan. When you press the side of the head, the cloves should feel like soft butter rather than firm vegetables.
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