Skip to main content

This post may contain Amazon affiliate links. It means that I earn a commission when visitors, users or readers click on links to products and then make a purchase following that link. Click here to read more about my affiliate policy!

Print This Post Print This Post
How To Roast Garlic

How to Roast Your Own Garlic At Home

Roasted garlic is one of the greatest accompaniments to almost anything.

You can add this sweet and mellow flavor to butter, vegetables, as a spread on a sandwich, in side dishes, pasta, sauces, the sky is the limit with this easy way to roast them.

Keep plenty on hand in the freezer, the taste is the same as fresh roasted and the texture is almost the same. Simply take them out of the bag, let them thaw a bit, or even cut up frozen and use. 

How to Roast Garlic


Garlic bulb(s)

Olive oil 1/2 – 1 tsp. per bulb

Aluminum foil

Optional:  Use pre-peeled  garlic cloves, following the same technique


Preheat oven to 425 degrees

To roast garlic, choose large heads. Cut the top off to expose the cloves (a serrated knife is best to do this). Make sure to cut off the top of each and every clove as shown here in steps.How to Roast Garlic 1Place the head in a square of foil with the head facing up. Drizzle with olive oil.How to Roast Garlic 2

Pull ends of oil up and crimp together tightly to form a package. Place on a baking sheet or on oven rack.How to Roast Garlic 3Bake 30 minutes to 1 hour depending on amount of garlic bulbs being cooked, until golden brown.

Allow garlic to cool enough to handle. However if you wait too long, the cloves do not pop out as easily.How to Roast Garlic 4Squeeze the soft clove or puree out of each section into a bowl. If using immediately,mash with fork to make a coarse puree; puree in food processor to make a smoother one, or use whole, all depending on your use.

If freezing, place in a zip lock bag and then in another for double layering. When using, allow to thaw and use as desired. It tastes the same and has almost the same texture as when freshly roasted.

If you use a lot of roasted garlic, or planning a large event, buy a large container of pre-peeled garlic cloves, spread them evenly on oil coated foil in a pan, cover the pan with foil and bake, stirring often till a golden brown.

Carrie’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2013

Recognize a blessing and be a blessing today.



  • Oh boy! Roasted garlic. My favorite winery serves roasted garlic and I love it. I never thought about making it for myself. Thank you for the inspiration and information. I love that you can freeze it too. That should help me to keep Juggling. I bet it would taste fantastic in my Alfredo sauce. I appreciate you linking this up at the Get Fit Friday Hop. I know our readers will love this as well. I hope you come back to visit us often. I look forward to reading more.

  • I absolutely LOVE garlic in and on everything! No lie…I roast garlic before friends come over so the house smells warm and inviting. I had not tried the aluminum packet yet–totally going to try it! I would love if you would swing by and link up to my bloghop over at!

  • Diane Roark says:


    Roasted garlic is so sweet and goes well in and on everything. Thanks so much for sharing!

    Stumbled, pinned, tweeted!

  • This is my favorite way to roast garlic. I love the sweet and nutty flavor it brings out. Do you find that you can’t wait for it to cool down and burn your fingers while you’re extracting all that goodness? Sigh, maybe it’s just me and my impatience to taste it!
    Have a wonderful weekend Carrie.

  • I’m reorganizing my Pinterest boards…deleting an old board with tons of recipes that I pinned their from when I was running a link party. I’m finding that almost none of the recipes are ones that I would actually want to try. This one is an exception and is getting moved to my new Recipe Box – Pantry board.

    There’s a new pizza restaurant near me that has a pizza without sauce and instead uses garlic like this under the toppings (spinach, parmeson, fresh mozzarella). It is SO good and something I want to try at home. Your recipe will definitely help.

    Thanks for sharing!

Leave a Reply