How to Make Roasted Garlic {Tutorial}

Learn how to make roasted garlic, a culinary classic, with this visual step-by-step tutorial. 

How to Make Roasted Garlic {Tutorial} | Natural Chow |

Roasted garlic is one of the most amazing ingredients out there. You can easily add in to any dish that needs a burst of delicious garlic flavor, spread it on bread and bake to make simple garlic bread, eat it on crackers, or just eat it plain!

I’ll admit, I do a lot of the last one. 

Most days of the week, dinner is rushed. It’s gotta be ready in less than 30 minutes. Garlic is an easy to way to add flavor to a dish, so sauteing and adding to a pasta dish is viable…sometimes. When you don’t even have time to saute the garlic, it’s great to be able to add already cooked garlic to a dish when its missing flavor and you’re low on time

Roasted garlic is a culinary classic. I do it a little differently though. Usually, people roast the whole head of garlic, no peeling required. But I like to peel the garlic before I roast it. THat way, I can just store them in a jar with some oil (garlic-infused oil anyone?) and not have to worry about scooping them out of the skins. 

So I guess you could call this cheater’s roasted garlic. Ready to learn how to make it?

How to Make Roasted Garlic {Tutorial} | Natural Chow |

How to Make Roasted Garlic {Tutorial} | Natural Chow |

Start with a bunch of peeled garlic. You can use pre-peeled garlic from the store, or, if you’re a pro at peeling garlic, you can just peel them yourself.

You can use as much or as little garlic as you;d like. My family goes through it in no time, so I make sure to make a lot.

How to Make Roasted Garlic {Tutorial} | Natural Chow |

Place the garlic cloves in a medium glass bowl.

How to Make Roasted Garlic {Tutorial} | Natural Chow |

How to Make Roasted Garlic {Tutorial} | Natural Chow |

Drizzle oil of your choice over the garlic and toss to coat.

How to Make Roasted Garlic {Tutorial} | Natural Chow |

Sprinkle on a generous amount of salt. You don’t want to overdo it, but you do want to add a little bit of salty flavor to the garlic. A large pinch is good. Toss again to combine.

How to Make Roasted Garlic {Tutorial} | Natural Chow |

Place those glorious garlic cloves onto a parchment paper lined baking sheet. You could also use a silicon baking mat if you have one. 

Move the garlic around so that they aren’t piled on top of each other.

Bake them in a oven preheated to 350 degrees F for 35-40 minutes and you’re good to go!

How to Make Roasted Garlic {Tutorial} | Natural Chow |

Mmmm. I love roasted garlic. I hope you don’t mind if I eat four or five or twelve.

How to Make Roasted Garlic {Tutorial} | Natural Chow |

Roasted garlic stays good in the fridge for about a month. If you store it in oil (like I love doing), it will keep for 2-3 months, but I honestly doubt it will last that long.

I really recommend storing them in canola oil or olive oil because you get a bonus—garlic-infused oil. You can put a little in the pan when you fry eggs, make savory dressings, and so much more!

How to Make Roasted Garlic {Tutorial} | Natural Chow |

And there you have it folks. Easy homemade roasted garlic to use in any dish!

Have you ever made roasted garlic?


  1. says

    This sounds so delicious! My mom’s the type of person who eats raw garlic, straight, for lunch with nothing else. So I was raised with garlic in EVERYTHING, and I mean huge chunks of it. That said, I obviously love garlic now. I’ll definitely be using your instructions to roast some ASAP! Thanks for sharing :)

  2. says

    I love garlic! It’s one of my favorite things ever! I roast the bulb in the oven for cooking, but I’ve never roasted them unpeeled and stored them in oil! I’m defiantly going to start doing that! Thanks for the tip!

  3. says

    I love garlic and so does my family. Love the idea of roasting ahead. Do you have a trick for peeling all those cloves? Thank you for sharing itand your whole wheat pie crust and mad pomegranate deseeding skills at What We Accomplished Wednesdays. Have a great week!
    Blessings, Deborah

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