Italians love their roasted garlic! Well, actually so do the Greeks, the Spanish, the Thai and well… lots of cultures – and it’s no wonder why.
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Garlic is such a versatile herb which can be used in a variety of ways in a variety of recipes. It can be chopped, pureed, diced, sliced, smashed and… roasted.
This post will focus on roasted garlic in the oven- what is it exactly and how do you make it.
Recipe Summary
This recipe for roasting garlic couldn’t be an easier process. You basically prep the garlic as you want, cover with oil and wrap in parchment or foil (or both) and bake it in the oven until done.
One thing to note is that I put the servings as one head of garlic per person. You’ll be amazed how much the garlic cooks down.
Recipe History
I was inspired to talk about this recipe when I was at work one day speaking with a friend about what she was going to make for dinner. She mentioned garlic and I mentioned how I love roasted garlic.
To my surprise she asked, “What is that?” It didn’t even dawn on me that others don’t know what this is… I tend to always assume everyone knows more than I do! So I said, “You just gave me a great idea for a blog post!”
Recipe Video
What is Roasted Garlic?
Roasted garlic is garlic cloves or whole bulbs that are roasted in an oven at a fairly high temperature. The below images are the difference between a garlic “clove” vs. a “bulb”.
A bulb is what you see in the stores – a group of cloves bound together by the outer white papery skin.
Side note: Did you know you can take 1 single clove, bury it in the ground with the pointy end up, and it will grow into a bulb? I have done this one year and it worked out except I forgot where I buried the cloves and I couldn’t easily differentiate between the tall weeds and the garlic stems.
Ingredients
To roast garlic all you need are the following:
- Garlic (whole bulbs or peeled cloves)
- Extra virgin olive oil
That’s it! You will need some foil and/or parchment.
How to Roast Garlic Bulbs
Although others I’m sure have their preferences, I like mine as simplistic and mess free as possible. Here’s how:
Step 1. Take a whole bulb and slice off the top to expose most of the raw garlic heads.
PRO TIP: If you can, try to create a little space between some of cloves by moving them around – but not to where it falls apart.
Step 2. Place on top of a piece of parchment paper large enough to wrap it up in.
Step 3. Drizzle olive oil on the bulb trying to get the oil to drip into the cloves which you’ve wiggled apart.
Step 4. Now wrap it up with the parchment and twist the top like a pouch, leaving a little room for steam to escape.
Step 5 In an oven proof dish, bake for 45 minutes at 350F.
Step 6. When finished, let sit for 10-15 minutes (it’s very hot!).
Step 7. Open the bulbs when slightly cooled and using a knife and fork (or hands), squeeze the garlic out from the closed end working upwards – like a tube of toothpaste.
Do not eat the skin.
Roasting Peeled Garlic Cloves in the Oven
This method is easier in the long run, because you peel the garlic first, rather than later which can be sticky mess for you and others.
Step 1. Peel the garlic cloves, place in the parchment/foil.
Step 2. Drizzle with olive oil so the cloves are coated.
Step 3. Now wrap it up with the parchment and twist the top like a pouch, leaving a little room for steam to escape.
Step 4. In an oven proof dish (uncovered), bake for 45 minutes at 350F.
Step 5. Eat with fork as is, or use it to spread onto your favorite Italian bread.
The roasted garlic will taste wonderful.
Tips and Suggestions
- Garlic is potent and it will be noticeable. If you have family that doesn’t like cooking smells (even if good ones), keep a window open or make sure to air it out when done.
- I always wish I made more garlic. It’s easy to think, “I won’t eat a whole bulb!” but amazingly, when garlic is cooked like this, it is not filling and you end up wanting more.
- Italian recipes that this side dish goes well with are meat recipes and pasta dishes.
- Accompany with a salad, and include a bunch of parsley on the side b/c parsley is a great at removing any garlic smells that might linger.
- If you do not have parchment paper, you can use foil.
Roasted Garlic in the Oven
Ingredients
- 4 Garlic bulbs whole bulbs or peeled
- 1/4 cup Extra virgin olive oil or as needed
Instructions
- Take a whole bulb and slice off the top to expose most of the raw garlic heads4 Garlic bulbs
- If you can, try to create a little space between some of cloves by moving them around – but not to where it falls apart
- Place on top of a piece of parchment paper large enough to wrap it up in
- Drizzle olive oil on the bulb trying to get the oil to drip into the cloves which you’ve wiggled apart1/4 cup Extra virgin olive oil
- Now wrap it up with the parchment and twist the top like a pouch, leaving a little room for steam to escape.
- In an oven proof dish, bake for 45 minutes at 350F
- When finished, let sit for 10-15 minutes (it’s very hot!).
- Open the bulbs when slightly cooled and using a knife and fork (or hands), squeeze the garlic out from the closed end working upwards – like a tube of toothpaste.
- Do not eat the skin.
Peeled Roasted Garlic
- Peel the garlic cloves and place in the parchment/foil as above4 Garlic bulbs
- Drizzle olive oil over the cloves1/4 cup Extra virgin olive oil
- Twist the parchment/foil so it forms a pouch allowing a little steam out
- Bake at 350F for 45 minutes
- Remove from oven and let sit for 10-15 minutes
- Unwrap and enjoy with your favorite Italian bread
Notes
Nutrition
Let me know how you roast your garlic!
Thanks for reading,
Liz
SimpleItalianCooking.com
I roasted mine like you but the house smelled so strong of garlic; I never did it again. I wish there was a way to roast garlic without smelling up the whole house. I love roasted garlic. I’m going to try it on the grill outside & see if that works.
Yes, that can be an issue for sure – I think the grill is a great idea! Let us know how it goes!
Liz