Skip to main content

This secret ingredient can be the key to your holiday meal: How to roast garlic

Roasted garlic: This simple ingredient will add a ton of flavor to all of your dishes

There’s just something about garlic. Obviously, it’s delicious, but its adaptability is really something to behold. The ability it has to take dishes to new heights in both its raw and cooked form never fails to impress. Minced raw and tossed into a salsa, it’s pungent, spicy, and boisterous. When cooked, however, garlic becomes a whole new ingredient.

Its wild and bold notes tame to earthier, nuttier, more luscious flavors that just seem to melt into whatever you happen to be cooking, adding beautiful flavor and complexity along the way. This little bulb can be cooked in any number of ways, but roasted is by far our favorite. If you’ve never roasted your own garlic at home, just know that you’ve been missing out big time. Even the scent of roasting garlic wafting and dancing through your house is enough reason to buy this papery little bulb in bulk.

So how do we make this magical little ingredient? It’s truly one of the easiest things you can do for your cooking that will have big-time delicious results.

To make your own roasted garlic at home, all you need are four ingredients: garlic, olive oil, salt, and pepper. Now, we’re willing to bet that you’ve already got these ingredients in your pantry, so there’s really no excuse not to make this as soon as you’re done reading this article. It’ll be the most scrumptious thing you do all day, so chop chop. But, not literally. To roast garlic, you’re going to want to keep the bulb whole.

Roasted garlic can be an incredible flavor boost to countless dishes. We love it on pizza and mixed in with pasta dishes. If you really want to impress with your mashed potatoes this Thanksgiving, stirring in a few roasted cloves will have everyone going back for seconds.

You can also use roasted garlic to replace raw garlic in most recipes, if the raw taste of garlic is too bold for your palette. It’s wonderful in pestos, salad dressings, guacamole, or even completely alone, spread on toast.

After your garlic has roasted, if you’ve managed not to spread it all on an entire baguette and eaten it completely by yourself (good luck), it’s best to store the cloves in an airtight container in the refrigerator for up to two weeks.

Roasted garlic recipe

Image used with permission by copyright holder

Once your whole garlic head has roasted, the individual bulbs should slip out of the papery skin quite easily. Be sure to remove all of the skin before eating and storing your roasted garlic.


  • 1 whole garlic bulb
  • 1 teaspoon olive oil
  • Salt and pepper


  1. Preheat the oven to 350F.
  2. Using a sharp knife, slice the top ¼ inch off the top of the garlic bulb.
  3. Place the garlic cut-side up on a piece of foil, drizzle with olive oil, and season with salt and pepper. Bring foil sides up around the entire bulb, covering the garlic completely.
  4. Bake 45 minutes – 1 hour, until the cloves are soft and golden brown.

Editors' Recommendations

Lindsay Parrill
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
Get creative: How to use hibiscus in your cocktails this spring
How to use hibiscus in cocktails
Alcoholic cocktail with pieces of fruit and berries in a bowl

Hibiscus is a great ingredient to incorporate into your cocktail game. Offering radiant color and a unique flavor, the flower is often converted to tea but also can be used as a syrup, lesser-known liqueur, soda, and more. And we especially like it in a good spring cocktail, as hibiscus is both floral and refreshing.

Why hibiscus in a cocktail? Because your mixology game could use a little creativity. There are enough boring cocktails out there made with the same old lineup of ingredients. Those are fine for regulars, but you're a budding cocktail artist.

Read more
How to age fish at home (your new favorite hobby)
Aging can enhance and preserve the flavor of fish. Here's how the pros do it
Aged fish by PABU

You’ve definitely heard of aging beef and curing pork into charcuterie goodness before, but maybe you’re not familiar with another protein that can be aged to texture and flavor perfection: fish. While the aging process for fish is typically much shorter than that of meat (think 24 hours compared to three weeks), letting it rest before cooking or serving it as sushi gives it a more toothsome texture and deeper, richer flavor.

To learn more about how to age fish and why it’s so beneficial, we turned to Ben Steigers, the former executive chef at Boston’s PABU. The restaurant has since closed, but it specialized in traditional izakaya, like seasonal small plates, tempura, house-made tofu, and fresh sushi and sashimi, some of which was made even more delicious by employing aging techniques. If you want to try it for yourself, follow Steigers’ careful instructions on how to age fish at home.
The benefits of aging fish

Read more
How to up your cocktail game with egg whites, according to a pro
Here's a pro's take on using egg whites in cocktails
how to make a whiskey sour

In the world of bartending, egg whites are transformative. They can also be intimidating, a little tricky to extract, and subject to blanket health concerns that don't necessarily apply so long as you're careful. But the mixology world has been making egg white cocktails for ages and for a good reason.

Egg whites do a number of things well beyond producing a balanced whiskey sour. They marry ingredients and smooth things out, making more angular elements like acid rounder and more approachable. They also add tremendous texture. Oh, and simply put, they often make cocktails look cool.

Read more