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roasted garlic with cloves popping out of skin

Roasted Garlic

Valentina K. Wein
All garlic lovers should definitely know how to roast garlic! It's super easy and transforms the raw, often sharp, strong garlic into a creamy, mild, spreadable treat.
*Measurements do not have to be exact.
5 from 2 votes
Prep Time 5 mins
Cook Time 1 hr 30 mins
Cooling Time 5 mins
Total Time 1 hr 40 mins
Course Condiments, Ingredient
Cuisine American
Servings 24
Calories 37 kcal


  • about 8 medium-sized heads garlic
  • about 3 tablespoons olive oil
  • salt and pepper


  • Preheat the oven to 400°F.
  • Cut approximately ¼ to ½ inch off the top of each head of garlic and save the removed portion. Place all of the garlic -- and the top portions -- face up on a large piece of heavy-duty foil or in a shallow, oven-proof casserole dish fitted with a lid (or have foil ready to use as the lid).
  • Drizzle the olive oil evenly over the open cloves -- about 2 teaspoons per 2 inch head of garlic. Sprinkle with salt and pepper. Cover with lid or foil. If you're using foil, be sure to seal it along the edges.
  • Place the dish in the preheated 400°F. oven and roast until the garlic is super soft and will easily squeeze out of the skin, about 1 hour, 30 minutes. Halfway through the roasting process, at about 45 minutes, open the foil and remove the tops you cut off, as they will cook much faster than the rest. Be sure to reseal the foil.
    You will actually see that the cloves are popping out of the skin already.Unwrap the foil (or remove lid) and let the garlic cool until it's comfortable to touch. Then squeeze the soft, creamy garlic out of its skin -- or, if you'd like to keep the cloves whole, use a paring knife to help you gently remove them.


Calorie count is only an estimate.
Keywords garlic recipes, recipes for spreads
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