This Roasted Garlic recipe is the ultimate guide to roasting garlic so it turns out perfectly creamy and golden brown, every single time. Learn how to roast garlic in the oven and in the air fryer, then use it in all your favourite recipes!
Estimated reading time: 10 minutes
We’re BIG garlic lovers here at The Busy Baker and we almost always measure garlic with our hearts, not with a measuring spoon. Whether it’s a slice of garlic bread, seafood dipped in garlic butter, or just a really great homemade salad dressing made with minced garlic, we’re here for it.
This Roasted Garlic recipe is one for the books and it basically has a permanent place in our fridge. We use it in almost everything we make – we’ve even been known to spread it on toast. It’s THAT good. If you want to enjoy roasted garlic at home in your own kitchen and not just in a fancy restaurant, you NEED this recipe!
Roasted garlic is just that – a fresh bulb of garlic that’s been roasted in its skin. Slow roasting transforms the strong, sharp and pungent fresh garlic into mellow, soft and buttery garlic with a milder flavour than fresh. Roasted garlic is golden brown, very soft and creamy, and sweet, thanks to the caramelization of the natural sugars that occurs when it’s roasted.
The main difference between raw and roasted garlic is in its flavour and texture. Raw garlic is known for its sharp, strong taste that can overpower other flavours and even seem spicy. It’s crunchy in texture and it’s often used in small amounts to infuse dishes with its flavour.
Roasted garlic, on the other hand, is soft, creamy, and golden, with a hint of sweetness and richness that you won’t find with raw garlic. Roasted garlic can be used in much larger amounts than raw garlic because its flavour is far less pungent.
Roasted garlic is one of our favourite things to keep on hand in the kitchen. It’s very versatile and can be used in so many ways and in so many recipes. Almost any recipe that calls for raw garlic can be made with roasted garlic cloves, and many people prefer its milder flavour.
Its great for spreading a clove or two on toast as a rich and flavourful alternative to butter, it can be mashed into mashed potatoes for added flavour that doesn’t overpower, and it can be blended into soups and sauces and dressings. We love stirring it into dips like hummus or French Onion dip, or mixing it with mayonnaise to create an aioli. Here are a few other ways we love to enjoy it:
- In our favourite pasta dishes, like this Butternut Squash Pasta
- On pizza
- In any sour cream based dip
- On our favourite Easy Homemade Garlic Bread
- In our favourite Garlic Butter
- In our famous Creamy Italian Salad Dressing
- On Focaccia Bread
- With Roasted Vegetables
- In all our favourite marinades for chicken, beef, pork, or even seafood
There are SO many reasons we love this Roasted Garlic! Here are just a few:
- It’s EASY to make. Get the garlic ready to roast in minutes and then set the timer and forget about it. They’re ready in less than an hour and take less than 5 minutes to prep.
- It can be made in a BIG BATCH. We love making 8-10 cloves at a time and storing them in the fridge and freezer to use in all our favourite dishes.
- It lasts a LONG TIME. Store it in the fridge in oil and it stays fresh for about 2 weeks.
- It can be FROZEN. We like to freeze it flat in an airtight freezer bag for up to 6 months and use it in soups, stews, breads, and salad dressings all year around.
- It can be used in MANY RECIPES. We find ourselves reaching for this roasted garlic again and again in so many different recipes.
Roasted garlic is so easy to make, especially when you know all the best tips and tricks to making the perfect roasted garlic, every single time!
Look for large bulbs of garlic that are fresh and firm. The skins should be tight, unbroken, and light in colour. If the garlic is fresh and high quality, the roasted garlic will be peak perfection.
Slice off the top of the whole head of garlic (leave the root side intact). Be sure to roast the garlic with the skins on to protect the cloves from burning and to preserve their moisture.
Drizzle about one teaspoon of olive oil and sprinkle about 1/4 teaspoon salt on each bulb for flavour. The olive oil helps soften the garlic as it roasts and aids in caramelization.
Low heat caramelizes the garlic perfectly. Roast it at 375°F (190°C) for 45-50 minutes, until the garlic cloves become soft and golden brown on the inside.
Wrap your garlic in aluminium foil to create an evenly-heated roasted environment that helps the garlic roast evenly and slowly.
If you’ve never roasted garlic before you might run into some issues. Here are some common problems you might encounter and how to fix them!
If the garlic starts to burn before it softens, check your oven temperature. It might be too high, or the garlic may be too exposed. Ensure it’s fully wrapped in foil and consider lowering the oven’s heat.
If your garlic isn’t as soft as desired, extend the cooking time in five-minute increments. Keep the garlic covered in foil to avoid drying.
Rotate the garlic halfway through roasting to promote even cooking, especially if your oven has hot spots.
To prevent drying, make sure each bulb is well-coated with olive oil before roasting. The oil helps lock in moisture.
Be sure to season the garlic well with salt before roasting, and use high-quality olive oil. Cheap impure olive oil can sometimes give the garlic a bad flavour, so be sure to use high quality extra virgin olive oil.
Here’s the basic kitchen equipment you’ll need to make roasted garlic (paid links):
You’ll only need 3 basic ingredients to make this roasted garlic (paid links):
Time needed: 50 minutes
Here’s how to roast garlic in the oven or in the air fryer so it turns out perfectly every single time!
- Preheat your oven.
Preheat your oven or air fryer to 375 degrees Fahrenheit (190 degrees Celsius).
- Prepare the garlic.
Start with whole bulbs of garlic. Peel away any loose pieces of the papery outer layers, leaving the cloves inside the peel. Keep the root side intact and with a big, sharp knife slice off the very top to expose the cloves inside.
- Season the garlic.
Place each of the garlic bulbs on a small sheet of aluminum foil. Drizzle them with the olive oil, ensuring that each head is well coated. Sprinkle them with salt.
- Wrap the garlic.
Wrap each head of garlic tightly in its own piece of the aluminum foil, making a little foil packet for each one before placing them in a baking dish.
- Roast the garlic in the oven.
Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 45-50 minutes, until the garlic cloves become soft.
Here’s how to roast garlic in the air fryer:
- Prepare the garlic for roasting as directed in the recipe.
- Air fry at 375 degrees Fahrenheit (190 degrees Celsius) for 15 minutes in foil. Open the foil of each garlic head and air fry for 5 more minutes.
Can I add fresh herbs to the garlic while roasting?
Yes, feel free to add some chopped rosemary, thyme, or even basil on top of the bulbs before roasting.
Can I add pepper along with the salt in this recipe?
Yes, feel free to add fresh cracked pepper along with the salt and olive oil.
How long does roasted garlic last?
Stored in an airtight container, it lasts for a few days in the fridge. Stored under oil in an airtight jar or container, it lasts for about one week.
Is roasted garlic better than raw garlic?
It’s more mild and mellow in flavour than raw, and it has a sweeter flavour than raw garlic.
Does roasted garlic in oil need to be refrigerated?
Yes, we recommend refrigerating it to keep it fresh and preserve it.
How to store roasted garlic?
Store it in an airtight container or jar in the fridge for 3 days, or in an airtight jar in oil for up to two weeks.
Is roasted garlic less potent?
Yes, it’s far less potent and strong-tasting than fresh garlic.
What’s the best way to roast garlic?
We recommend roasting garlic in the oven or the air fryer for best results.
We hope you love this Roasted Garlic recipe as much as we do! Let us know in the comments below, how would you use this roasted garlic in your home cooking? We’d love to know!
More Garlic Recipes
- Garlic Butter
- Easy Homemade Garlic Bread
- Easy Homemade Garlic Butter Dinner Rolls
- Garlic Butter Roasted Mushrooms
- Spicy Chicken with Garlic and Chili
- Garlic Noodles
- Garlic Herb Roasted Turkey Breast
- Air Fryer Garlic Bread
- One Pan Herb and Garlic Butter Salmon
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Roasted Garlic
Recipe: Instructions
- Preheat your oven or air fryer to 375 degrees Fahrenheit (190 degrees Celsius).
- Start with whole bulbs of garlic. Peel away any loose pieces of skin, leaving the cloves inside the peel. Keep the root side intact and with a big, sharp knife slice off the very top to expose the cloves inside.
- Place each of the garlic bulbs on a small sheet of aluminum foil. Drizzle them with the olive oil, ensuring that each head is well coated. Sprinkle them with salt.
- Wrap each head of garlic tightly in its own piece of the aluminum foil before placing them in a baking dish.
To roast in the oven:
- Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 45-50 minutes, until the garlic cloves become soft.
To roast in the Air Fryer:
- Air fry at 375 degrees Fahrenheit (190 degrees Celsius) for 15 minutes in foil. Open the foil of each garlic head and air fry for 5 more minutes.
To keep:
- Cool the garlic heads and squeeze them out in a jar. At this point, you can mash them slightly or leave them as they are. Press down on them gently to remove the air from between them. Cover in olive oil and keep in the fridge.
Recipe: Notes
Storage Instructions
You can keep this in the fridge, covered in oil for up to two weeks.Freezer Instructions
Freeze this roasted garlic in an airtight freezer bag in a flat layer for up to 6 months and use in all your favourite recipes.Servings and Nutrition Note
This recipe makes 4 bulbs of roasted garlic, or approximately 36 cloves (amount will vary). The nutritional values estimate provided is for 2 cloves of roasted garlic.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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I am confused, while reading the recipe it says wrap garlic in aluminum foil tightly, however the pictures show the tops exposed. So do you cover the. Garlic completely or expose the tops ?
The tops are exposed in the pictures so that you can see the way the garlic looks at the end of roasting. While roasting, the garlic needs to be tightly wrapped in aluminum foil, as the recipe says.