Stylized green text featuring "OG" and a plus sign on a dark green background, representing creativity and modern design.
Shop
Stylized green text featuring "OG" and a plus sign on a dark green background, representing creativity and modern design.

ROASTED GARLIC

Recipes

Roasting garlic turns a regular head of garlic into soft, sweet, savory cloves. Spread it on a slice of toast, or use it to add depth of flavor to so many different kinds of dishes. 

Roasted garlic is a head of garlic living its best life. Roasting softens the bite of raw garlic, caramelizing into buttery sweetness. It is absolutely magical for elevating the flavor of soups, stews, risottos, salad dressings, and more. 

  • So Easy: This recipe takes at least 45 minutes, but it’s almost all completely hands-off time, and you only need three ingredients!

  • Great Flavor: A few cloves of roasted garlic make almost everything better.

  • Make-Ahead: Perfect for making up to a few days in advance. 

Recipe takes 45 minutes and serves 4.

Ingredients

  • 1 head of garlic
  • 2 teaspoons olive oil
  • ⅛ teaspoon kosher salt

 

  • Garlic: Look for garlic with a tightly packed head, without any sprouts growing out of top. 
  • Olive Oil: Any type will work here, or choose a different oil. Avocado oil or grapeseed oil would work as well. 
  • Salt: Kosher salt or some type of sea salt is best for this recipe. If you only have regular table salt, use a little less than what the recipe calls for. 

Directions

  1. Preheat oven to 400 degrees.
  2. Cut off top ¼ of the garlic head. (Reserve the cut off cloves for later use).
  3. Place garlic head on a sheet of aluminum foil.
  4. Drizzle garlic head with olive oil and sprinkle with salt.
  5. Wrap up foil tightly.
  6. Roast for 45 minutes to an hour. Check that garlic is done by unwrapping foil and piercing with skewer—it will go in with no resistance when the garlic is fully roasted.
  7. Let cool slightly, then squeeze out garlic cloves as needed.

Notes………

Expert Tips: You might be tempted to overcook your garlic, thinking that it will just get softer and roastier. In fact, roasted garlic can actually overcook fairly easily, and you’ll find that those soft cloves start to harden up again. So take it out as soon as your skewer or fork goes in with little to no resistance. 

Storage: You can keep roasted garlic in the refrigerator for up to 5 days, wrapped in its foil or put into an airtight container. You can also squeeze out the roasted cloves and freeze for up to a month in a freezer-safe bag or container.