Roasted garlic is a simple yet transformative ingredient that enhances dishes with its mellow, sweet flavor. By roasting multiple heads at once, you also get infused olive oil—a versatile addition to your kitchen. This garlic can be mashed into potatoes for a mellow garlicky side, pureed into soups, spread on toast for a savory treat, or even used as a pizza topping. Roasting garlic also leaves you with infused olive oil that can be drizzled over vegetables, sautéed with greens, tossed with noodles, or used as a bread dip with balsamic vinegar and herbs. With its caramelized, spreadable texture, roasted garlic is the perfect addition to any recipe or nosh board!
Equipment Needed
Cutting board + knife
Baking dish or shallow saucepan with a lid
Aluminum foil (if using a baking dish)
Measuring cups
Tongs or a small spoon for handling garlic and oil
Ingredients
- 6 heads of garlic, tops cut off at an angle so all cloves are exposed
- 1/2 to 1 cup olive oil (enough to cover halfway up the sides of garlic heads)
- Optional: 4–6 sprigs of thyme or rosemary
Directions
- Preheat your oven to 350°F (175°C).
- Place the garlic heads upright in a baking dish or shallow saucepan with a lid.
- Drizzle olive oil generously over the garlic, allowing it to pool up to halfway up the sides of the heads. Add optional herbs on top, if desired.
- Cover tightly with aluminum foil (if using a baking dish) or the saucepan lid.
- Roast for 45–55 minutes, until the garlic is golden and soft.
- Let the garlic cool to room temperature, then remove and discard any herbs. Store roasted garlic in the fridge for up to two weeks.
