Roasting Whole Garlic
Roasting whole garlic transforms sharp, pungent cloves into soft, spreadable paste with a mellow, nutty sweetness. By slicing off the top to expose the cloves, seasoning with oil, and wrapping them in foil, you create a self-contained oven that steams and caramelizes the garlic until the skins slip off with a gentle squeeze.
Choose the freshest heads you can find.
Look for heavy, firm heads with tight, papery skins that aren't sprouting green shoots. If the head feels hollow, move on to the next one.
- Chef's knife
- Aluminum foil
- Baking sheet
What goes in.
- 4-6whole heads of garlic
- 2 tbspolive oil
- to tastekosher salt
Exposing the clove
Slice just enough off the top of the head so that each individual clove is visible. If you cut too deep, the cloves will fall apart; too shallow, and they won't release their paste easily later.
The method.
Prep the oven
Preheat your oven to 400°F (200°C).
Trim the heads
Use your knife to slice off the top quarter-inch of the garlic head, exposing the raw cloves inside. Peel away the outermost papery layers, but keep the head intact.
Season and wrap
Place the heads on a large piece of foil. Drizzle the oil over the exposed cloves, letting it seep into the gaps. Sprinkle with a pinch of salt. Bring the edges of the foil up to create a sealed packet.
Roast
Place the packet on a baking sheet and roast for 40 to 45 minutes. The garlic is ready when a knife pierces the center easily and the cloves have turned a deep, golden brown.
Cool and extract
Let the heads cool enough to handle. Turn the head upside down over a bowl or cutting board and squeeze from the root end to pop the softened cloves out of their skins.
Other turns to take.
Herb-infused
Tuck a sprig of fresh rosemary or thyme inside the foil packet before sealing for an aromatic depth.
Butter-rich
Substitute a knob of butter for the olive oil for a creamier, richer finish.
When it doesn't go to plan.
If you have a muffin tin, place the garlic heads cut-side up in the wells instead of using foil.
Store the squeezed paste in a small jar with a layer of oil on top in the refrigerator for up to a week.
Use the leftover oil from the foil packet to finish pasta or drizzle over crusty bread.
The ones that keep coming up.
Can I roast just one head of garlic?
Yes, but it is more efficient to roast several at once since the oven is already hot. It keeps well.
How do I know if the garlic is overcooked?
The cloves will turn very dark brown or black and taste bitter rather than sweet.
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