All recipes

Roasted Garlic

Active time: 5 min
Total time: 45–60 min
Serves: 4–8
Roasted garlic adds a beautiful, mellow flavor to any dish and it's easy to prepare.

Chef's notes

The flavor of garlic mellows and becomes sweet once it is roasted. Add roasted garlic to soups, sauces, salads, cheese platters, sandwiches, chicken, meats and pastas. The options are endless. Roasted garlic can be stored in a sealed container in the refrigerator for a few days.

Steps

1

Preparing and Roasting the Garlic

Preparing and Roasting the Garlic

Ingredients

  • 2 heads garlic
  • olive oil
  • sea salt
To prepare the garlic, preheat your oven to 325º degrees Fahrenheit. Trim off enough of the top to expose the cloves. Place onto a piece of foil and drizzle with a bit of olive oil. If you like, you can sprinkle with a bit of salt. Close up the foil, place onto a baking tray and bake for approximately 45 minutes to an hour or until the garlic has softened through. Once done, the garlic can be presented on a platter whole. It's easy to squeeze out from the top, or if you want to keep the cloves whole, just gently peel off the skin.

9 Comments

  • Dan O
    Dan O •
    We do roasted garlic at least once a week in home cooking, my family and friends rave about it. Served with a sliced Baguette and goat's cheese.... We also use it in pasta sauces and pretty much everything garlic calls for.... TRY IT!!
    Reply
  • Linda H
    Linda H •
    Wow, I had forgotten we used to have this as an appetizer with cambozola and a baguette. Thanks for the reminder! Great idea to add to the olives on the platter. Linda
    Reply
  • Catia J
    Catia J •
    you can also.. havethis as an (bruschettas) italian appetizer.. and before...preparing..the roasted garlic..adding a little bit pepper as well.
    Reply
  • Sharon G
    Sharon G •
    Super good and fast!
    Reply
  • Peter J
    Peter J •
    Lovely technique. Wonderful result. I created a hd foil parcel and prepared 4 heads, with oil, kosher salt and cracked pepper, sealed loosely and vented. At 45 minutes, I checked the garlic heads and they were not of the desired golden brown, so I opened the parcel for the last 15 minutes - perfect. Used them in a compound butter recipe including some fresh minced parsley, shallot sweat with a hint of lemon zest.
    Reply
  • Nicole C
    Nicole C •
    I saw this in the store what flavor does it have? Is there a difference in texture or is it simply just a different type?
    Reply
  • Dawn T
    Dawn T •
    Here is a Rouxbe blog post on Black Garlic. Cheers!
    Reply
  • Colleen S
    Colleen S •
    Does roasted garlic freeze well?
    Reply
  • Kimberley S
    Kimberley S • Rouxbe Staff •
    Yes, roasted garlic can be frozen. The texture may not be exactly the same, but it should still be good. To freeze the cloves, spread them out on a baking tray and then freeze. Once completely frozen, store the cloves in a sealed plastic bag or container. If you prefer, the garlic can also be mashed and frozen into portion sizes. I also know some people that cover the garlic in olive oil before freezing it. I say experiment and see what works best for you. Cheers!
    Reply

Leave a comment

Please log in, or join the Rouxbe community to leave a comment.