Learn how to roast garlic in foil—an easy way to add big flavor to your meals. Roasting tames the bite of raw garlic and turns each clove soft, sweet, and buttery. Spread it on toast, mash into potatoes, or stir into soups, sauces, or dressings.
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There’s something special about the way garlic changes in the oven. When raw, it’s strong and pungent.
Once its roasted, it becomes soft and caramelized with a nutty, sweet flavor. The foil helps trap steam, gently cooking the cloves while allowing them to brown.
Ingredients
- Whole garlic bulbs
- Olive oil
- Kosher salt
- Black pepper
- Red pepper flakes (for heat, optional)
- Fresh or dried herbs (thyme, rosemary, etc.)
I use Reynolds Wrap to seal the garlic tightly and lock in moisture while it roasts.
How Long To Roast Garlic at 400 Degrees?
- Whole Garlic Bulbs: Roast at 400°F (200°C) for 40–50 minutes, until the cloves are golden, soft, and caramelized. Check for doneness by gently squeezing a clove, it should feel very soft.
- Individual Unpeeled Cloves: Roast at 400°F (200°C) for 20–25 minutes, checking at the 20-minute mark for tenderness.
How to Roast Garlic in Foil
- Preheat the oven to 400°F (200°C).
- Slice about ¾ inch off the top of each garlic bulb to expose the cloves.
- Drizzle each bulb with a teaspoon of olive oil. Sprinkle with a pinch of salt, black pepper, a little red chili flakes, or your favorite fresh or dried herbs.
- Wrap each bulb loosely in foil and place on a sheet pan.
- Roast for 45 minutes.
- Open one packet and gently squeeze a clove. If it’s not soft and caramelized, reseal and roast for another 10 to 15 minutes.
- Let the garlic cool for at least 10 minutes before handling. Discard the aluminum foil. Then squeeze out the cloves and mash with a fork until smooth.
- Spoon into a small jar or ramekin and store in the fridge.
To remove the garlic, you can separate the cloves and smash them with the back of a fork, or squeeze the whole bulb from the bottom to release the soft flesh.
Mashing Roasted Garlic
Once the garlic is cool enough to handle, squeeze the cloves out of their skins and mash them with a fork.
Top Tips:
- Keep the garlic bulb whole for even roasting and maximum moisture.
- Slice off about ½ to ¾ inch from the top to expose the cloves.
- Drizzle just enough olive oil to coat the exposed cloves.
- Wrap each bulb loosely in foil to trap steam but allow for browning.
- Start checking for doneness at 40–45 minutes by gently squeezing a clove. It should feel very soft and look golden.
- Roasting time can vary depending on the size and age of the garlic. Add more time if needed.
- Let the garlic cool for 10–15 minutes before handling to avoid burns.
- Store extras in a jar, covered with olive oil, in the fridge for up to a week, or freeze for longer storage.
If you have a terracotta garlic roaster, visit Terracotta Roasted Garlic.
Storage
You can refrigerate or freeze roasted garlic. Do not keep at room temperate.
Refrigerator: Transfer the mashed or whole cloves to a small jar or airtight container. Cover with olive oil if desired. Store in the refrigerator for up to 2 weeks.
Freezer: Roasted garlic can be frozen in several ways:
- Freeze whole roasted bulbs or individual cloves by wrapping tightly in plastic wrap or foil, then placing in a freezer-safe bag or container. Frozen roasted garlic will keep for up to 3–6 months.
- Spoon mashed garlic into an ice cube tray for individual portions. Once frozen, transfer the cubes to a freezer bag or airtight container.
Uses For Roasted Garlic
Roasted garlic adds sweet, mellow flavor to almost anything. Spread it on toast, mash into potatoes, or stir into soups, sauces, or dips. Mix with butter for steaks and veggies, or use it on eggs and pizza for flavor boost.
- Stir into soups like Salmon Chowder and Green Pea Soup.
- Top Roasted Fish, Steaks, and scrambled eggs.
- Mix roasted garlic into hummus, guacamole, or other dips.
- Toss with Roasted Vegetables such as Red Potatoes, Broccoli and Carrots, or Brussels Sprouts.
- Mix into salad dressings instead of raw garlic.
- Mash roasted garlic with softened butter and herbs to create a great compound butter for seasoning burgers, fish and shrimp.
FAQ
Yes, you can roast garlic without olive oil, but the cloves may not caramelize as deeply and could dry out more in the oven. A little oil helps keep the garlic moist and enhances browning.
Absolutely. Toss peeled cloves with a little olive oil, spread them on a baking sheet, and roast at 375°F (190°C) for 15–20 minutes, or until golden and tender. Keep an eye on them, as they cook faster than whole bulbs.
Once the garlic has cooled, gently squeeze the bottom of the bulb. The soft, caramelized cloves will slide right out of their skins.
Store roasted garlic in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze in small portions.
Yes, but always refrigerate it and use within 1–2 weeks. Do not store garlic in oil at room temperature, as this can increase the risk of botulism.
Yes! Spoon mashed roasted garlic into an ice cube tray, freeze, then transfer the cubes to a freezer bag. You can also freeze whole bulbs or individual cloves wrapped tightly. Frozen roasted garlic keeps for up to 3–6 months.
Spread on bread, stir into mashed potatoes or soups, mix into dips like hummus or guacamole, blend into salad dressings, or mash with butter for a savory spread.
How To Roast Garlic in Foil
Ingredients
- 3 fresh garlic bubs
- 4 teaspoons olive oil or avocado oil
- ½ teaspoon kosher salt (or sea salt)
- ½ teaspoon red pepper flakes (for heat, optional?
- fresh or dried herbs (thyme, rosemary, etc.)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice about ¾ inch off the top of each garlic bulb to expose the cloves.
- Drizzle each bulb with a teaspoon of olive oil. Sprinkle with a pinch of salt, black pepper, a little red chili flakes, or your favorite fresh or dried herbs.
- Wrap each bulb loosely in foil and place on a sheet pan.
- Roast for 45 minutes.
- Open one packet and gently squeeze a clove. If it’s not soft and caramelized, reseal and roast for another 10 to 15 minutes.
- Let the garlic cool for at least 10 minutes before handling. Then squeeze out the cloves and mash with a fork until smooth.
- Spoon into a small jar or ramekin and store in the fridge.
