A Few Ways to Roast Garlic

garlic pieces

A Few Ways to Roast Garlic

garlic bulbs on brown surface
Whole Garlic bulbs

Sometimes the easiest cooking tips produce the biggest boosts. When I was learning to cook, those all-important tips included seasoning the food well with salt, using fresh herbs and citrus to brighten up dishes, and adding roasted garlic to a whole host of recipes.

What’s the best way to serve roasted garlic? Well, I have yet to meet a pasta sauce that hasn’t benefited from a roasted garlic clove or two. Salad dressings, soups, salsas and sauces (I’m looking at you, enchilada sauce) also take on an extra depth thanks to buttery roasted garlic cloves.

One of my favorite ways to serve roasted garlic is on an antipasto platter. Roasting garlic mellows its distinctive flavor, which can be overpowering if eaten raw. The roasted cloves have a soft, almost buttery texture and a delightful muted, but distinctive flavor. Invite your guests to squeeze a roasted clove straight out of its papery skin onto a toasted piece of baguette, then top with an array of cheese, salami or artichoke hearts. I could quite happily eat that for dinner!

The most common method of roasting garlic is in the oven, but it’s also possible to roast the cloves in a skillet or on the grill.


Whole Bulb In Oven – Preheat oven to 350ºF. Slice top off of a bulb of garlic, just enough to expose tops of cloves. Place bulb on a small piece of aluminum foil, drizzle exposed cloves with olive oil, and wrap tightly in foil. Place bulb in a small oven-safe dish or ramekin and roast garlic 40 minutes. Remove from oven, cool, and squeeze roasted garlic cloves into a small dish. Use as needed.

bulb of ripe garlic in peel cut in half on wooden board
whole bulb garlic open on top

Individual Cloves In Oven – Preheat oven to 350ºF. Break apart bulb of garlic. Trim ends of cloves and peel. Place in small shallow oven-safe baking dish with ½ cup of olive oil. Cover tightly with aluminum foil and roast garlic 40 minutes. Cool. Reserve both roasted cloves and garlic oil and use as needed.

garlic in white ceramic plate
Individuals garlic pieces

Individual Cloves In Slow Cooker – Place 2 cups of trimmed and peeled garlic cloves in slow cooker with 1 cup olive oil. Cook on low 2 to 3 hours or until cloves are deep gold and fragrant. Reserve both roasted cloves and garlic oil and use as needed.

Individual Cloves On Stove Top – Follow the same method as the slow cooker method, but use a heavy bottomed pan on low heat on stove top. Cloves are done when they are deep gold in colour and fragrant. Use roasted cloves and garlic oil in recipes as needed.

Chopped Garlic In Microwave – Peel and trim garlic cloves. Chop fine and place in small microwavable ceramic dish (NOT PLASTIC). Cover chopped garlic with olive oil and microwave in 30 second increments until golden.


If you prefer to make roasted garlic ahead of time for a recipe you are making, you can definitely do so! There are a few options:

  1. Store the roasted garlic in the fridge for up to 3 days.
  2. Submerge the roasted garlic in a container with olive oil. This will last for about 2 weeks.
  3. Mash the roasted garlic into a paste. Cover with olive oil and store in the fridge as indicated above.
  4. Freeze roasted garlic cloves or roasted garlic paste. 
garlic in the grocery store
garlic in the grocery store

Seasoning Recipes

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