Easy Roasted Garlic Head
These creamy, buttery oven roasted garlic heads add a sophisticated flavor twist to any savory dish with only two ingredients.
Servings 10
Calories 15kcal
Ingredients
- 2 heads garlic
- 2 teaspoons olive oil
Instructions
- Prep the garlic: Preheat the oven to 400 degrees F. Peel the outer papery layers of the bulb so each clove is visible (you do not need to peel each clove). Use a sharp knife to slice the very top off of the cloves (the pointy end, not the root end).
- Wrap in foil: Place the clove in a roughly 8x8 inch square of aluminum foil lined with parchment paper. Drizzle the cloves with olive oil so each cut surface is coated, then wrap gently in parchment paper and then foil so it is completely enclosed.
- Bake: Bake the foil wrapped garlic on a metal pan in the oven for 15 minutes at 400 degrees F. Reduce the oven temperature to 375 degrees F and roast for another 30-40 minutes, or until the cloves are golden brown and tender. Allow to cool for 5 minutes before opening the foil packets.
Notes
See the blog post for ingredient notes, how to use roasted garlic, step-by-step photos, expert tips and FAQs.
I do not recommend placing the foil wrapped garlic directly on the oven rack. If oil leaks out of the package it will go straight to the bottom of the oven and creates a fire risk.
Minimizing garlic waste: What should you do with the garlic tops you chop off? I love using them for Sautéed Garlic Spinach or storing them for meal prep during the week. You can also roast both halves if you like, or freeze them with vegetable scraps to make veggie scrap broth.
Storage: Store roasted garlic heads or cloves in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
Nutrition
Calories: 15kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.1mg