Learn how to make roasted garlic, a culinary classic, with this visual step-by-step tutorial.
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?
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.
Place the garlic cloves in a medium glass bowl.
Drizzle oil of your choice over the garlic and toss to coat.
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.
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!
Mmmm. I love roasted garlic. I hope you don’t mind if I eat four or five or twelve.
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!
And there you have it folks. Easy homemade roasted garlic to use in any dish!
Thank you – nice to keep your article on hand.
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
Laurel Blow 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!
This is a great idea and such a time saver. Thanks for sharing!
Debbie @ Coach Debbie Runs says
What a great easy way to do this! Pinning for later!
WriterMom Angela says
I’m definitely doing this, I pinned it! Looks amazing!
Sam @ Spray Paint & Mascara says
These photos are amazing. I didn’t know I could fall in love with garlic any harder!
Erika Madden says
I never thought about roasting them skin-off and storing them! This is brilliant. I adore garlic. Thank you!
Dawn Williams says
Looks delish! Pinned it so I could try it later.
Matt @ Plating Pixels says
Such a useful tutorial! It looks so easy. I was thinking the other day to make some garlic infused olive oil. Roasted garlic is even better.
Deborah Smith 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!
Margaret Anne says
Hi Deborah! I have found this method to work the best for peeling the garlic: https://www.youtube.com/watch?v=Dc7w_PGSt9Y
Pamela @ Brooklyn Farm Girl says
Your garlic looks like it was roasted to goldeny perfection. Beautiful.
Margaret Anne says
Michelle @ Vitamin Sunshine says
YUM!! I’ve made it by roasting in the clove before, but it takes hours– this looks simpler, and I love the golden color! This is being added to my Valentine’s menu Thanks for the inspiration.
Margaret Anne says
Yes, this method is MUCH simpler than cooking the whole head of garlic and takes less time too! Thanks Michelle!