Roasted Garlic with Olive Oil is an easy recipe using simple ingredients that garlic lovers everywhere will love! Using whole garlic bulbs, you can learn the best way to roast fresh garlic to make a delicious spread or delicious addition to any meal.
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Once you know how to roast garlic with olive oil, you’ll never do it any other way! This recipe's simple ingredients and ease create something magical with little effort.
If you're a garlic lover, you have to try this recipe! You'll love transforming fresh garlic into a delicious and flavorful creation with this easy recipe.
🧂 Ingredients
This recipe can be made with regular garlic or elephant garlic.
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪 Instructions
- Peel the papery skin (outer layers) from the whole heads of garlic and discard.
- Cut ¼ inch to ½ inch off the top of the garlic head with a sharp knife and expose the individual garlic cloves.
- Place the garlic bulbs into a baking sheet, a sheet pan, a small baking dish, or a muffin tin.
- Drizzle the garlic bulbs with a little bit of olive oil. Season with salt and pepper.
- Cover with aluminum foil.
- Bake for 50-60 minutes at 400F degrees until the garlic cloves are soft, tender, and golden brown in color.
- Cool to room temperature before removing the individual roasted garlic cloves from the skin.
Tips
You'll know the garlic is done when the cloves are golden brown and start to pop out of the paper around it.
The time will vary based on how many heads of garlic you are roasting. For three large heads, plan on a minimum of 45 minutes.
🥄Equipment
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Here is what you will need to make this roasted garlic recipe:
- baking pan OR muffin tin
- cutting board and knife
You may also find it helpful to have a fork or a hand mixer to smash the roasted garlic.
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🍲 Storage
Remove the individual cloves from the papery exterior and place them into an airtight container or small jar to use later. (These are my favorite airtight containers.)
Be sure to refrigerate until ready to use. It will keep in the fridge for up to 2 weeks.
Roasted garlic can be frozen in a freezer-safe bag for 2-3 months which is great for longer storage.
🍴How to Use Roasted Garlic
Delicious roasted garlic can be used in so many different ways to elevate your cooking! First and foremost, you can use it in place of fresh garlic. Here are some other ways to enjoy it:
- Puree a couple cloves into Greek yogurt dip, the flavor is spectacular with the fresh dill in this recipe.
- make benihana butter
- add to salad dressings for more flavor
- store into soups, stews, and chili
- make garlic hummus
- combine with melted butter to make a spread for garlic bread or any crusty bread, rolls, or biscuits
- make a white pizza using it instead of sauce
- make basil pesto
- stir into mashed potatoes or cauliflower
- add into pasta dishes like chicken pasta bake or chicken broccoli pasta
To make a roasted garlic paste to be used later, simply use the back of a fork to smush the cloves of garlic.
Mix until most of the lumps have been removed.
You can also do this with a hand held mixer.
Not ready to roast your own garlic yet?
When you do make this recipe, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Roasted Garlic with Olive Oil
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Equipment
- 9x9 baking pan
Ingredients
- Whole heads of fresh garlic
- Extra virgin olive oil
- Kosher salt
- Black pepper
Instructions
- Peel the papery outer layers of your garlic and discard.Whole heads of fresh garlic
- Cut ¼ inch to ½ inch off the top of the head of garlic with a sharp knife and expose the individual garlic cloves.
- Place the garlic bulbs into a baking sheet, a sheet pan, a small baking dish, or a muffin tin.
- Add a drizzle of olive oil on top of each whole head of garlic. Season with salt and pepper.Extra virgin olive oil, Kosher salt, Black pepper
- Cover with a lid or aluminum foil.
- Bake for 60-70 minutes at 400F degrees until the garlic cloves are soft, tender, and golden brown in color.
- Cool before removing the individual roasted garlic cloves from the skin.
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