Simplest Roast Garlic

Prep Time
Cook Time
Ready In

"There are lots of suggestions for roasted garlic in books and online, but I learned this one at a cooking course I took and it's still the simplest and best. Once roasted, the separated cloves can be frozen for later use. It's also great for people who can't eat raw garlic; just substitute in dressings, salsas, etc. After roasting, the peels come off easily."

Original recipe yields 5 servings


  • Serving Size: 1 (23.5 g)
  • Calories 135.6
  • Total Fat - 8.9 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 20.2 mg
  • Sodium - 386.6 mg
  • Total Carbohydrate - 0 g
  • Dietary Fiber - 0 g
  • Sugars - 0 g
  • Protein - 13 g
  • Calcium - 6.4 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Using a sharp knife, slice the top off each head of garlic to expose the cloves inside. (do not remove the outer covering of the garlic head). Pour about 1/2 teaspoon of olive oil into the centre of each garlic head.

Step 2

Place on a baking sheet or tray (no need to wrap in foil), and bake at 300 to 350 degrees for about 10 to 20 minutes. Roasting time depends on the freshness of the garlic. When the garlic is soft to the touch it is done.

Step 3

Cool until you can handle it. Separate and peel the cloves for immediate use or freezing.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

This was very easy. After roasting I peeled the garlic then froze it separtely on a tray. After freezing put it all in a zip lock bag bqck in the freezer. Now I can use as many or as few as I need.

(19 Aug 2018)


I make these at least weekly if not more often. I love roasted garlic on just about everything but ice cream, and it's so easy to make and so worth it! This has my stamp of approval!

review by:
(20 Nov 2012)