Roasted Garlic

Oh, Roasted Garlic—Why Do I Love You So Much?

Alright, so here’s the scoop. The first time I made roasted garlic, I was, honestly, just trying to impress my sister-in-law (she fancies herself quite the chef—though between you and me, she did nail homemade pasta once). Anyway, I had no clue what I was doing. I wrapped the garlic up, stuck it in the oven, and then promptly forgot about it because the dog needed to go out. Came back and the smell in my kitchen was out of this world. The garlic ended up a little too toasty, but hey, nobody complained (except maybe my smoke alarm). I’ve been tweaking and fiddling ever since, and now, roasted garlic is my go-to whenever I want the house to smell amazing or just need a little kitchen therapy.

Why You’ll Probably Get Hooked

I make roasted garlic when I want to look like I’ve put in way more effort than I actually have (little secret: it’s so easy). My family goes bonkers for it with fresh bread, and I think my neighbor still talks about “that garlic butter spread” from our last BBQ. Sometimes the hardest thing is just remembering to buy the garlic bulbs—honestly, who hasn’t run to the shop last minute? The flavor, though: mellow, sweet, all cozy and golden. And the best part? No one ever complains about garlic breath (well, maybe the cat, but he’s dramatic).

What You’ll Need (And What I Sometimes Swap)

• Whole garlic bulbs – I usually grab whatever looks plumpest at the store. My grandmother swore by the local farmer’s market ones, but the supermarket works fine.
• Olive oil – Any decent olive oil does the trick. I’ve used canola in a pinch, and honestly, you can’t tell much difference if you’re mixing it into mashed potatoes later.
• Salt – Flaky sea salt is my favorite, but regular table salt? Totally fine.
• Black pepper (optional) – Only if I remember, to be honest.
• Fresh herbs (optional) – Like a sprig of thyme or rosemary, if you’ve got some hanging about. Sometimes I skip it if I just can’t be bothered.

How I Make It (Don’t Stress If It Looks Odd)

1. Preheat your oven to 200°C (about 400°F). Or somewhere close—I’ve gone as low as 180°C when I was worried about burning it.
2. Peel off most of the papery stuff from the outside of each garlic bulb, but leave the root end and skins holding it together. Chop the top quarter off the bulb so the cloves are peeking out. Sometimes I cut them a bit uneven – doesn’t matter.
3. Set the garlic, cut-side up, on a bit of foil (or straight in a little ovenproof dish if you don’t have foil. I do that when I can’t find the roll which is more often than I’d like.)
4. Drizzle with olive oil – I never actually measure; just be generous. Sprinkle on salt, pepper, and herbs if you like.
5. Wrap it up loosely, or just cover your dish.
6. Bake for about 40 minutes. Sometimes I check at 35; sometimes I forget and go to 50. It’ll be soft and golden and make the house smell like you’ve been cooking for hours.
7. This is where I usually sneak a taste (hot, so watch your fingers!). If a knife slides in easily, you’re good. If not, pop it back for another 5–10 minutes.

Little Notes I Wish I’d Known Sooner

• The fresher the garlic, the sweeter it gets after roasting. Older bulbs sometimes go a bit dry (but still edible!).
• Don’t stress if some cloves look a little brown—they’re just extra caramelized. I used to panic that I’d ruined it. Not true.
• I tried roasting pre-peeled cloves once—definitely not the same, kind of weird texture, wouldn’t bother.

Variations I’ve Tried (Some Better Than Others!)

• I sometimes add a splash of balsamic vinegar before roasting—makes it tangy. My husband hated this, but I thought it was fun.
• I’ve mixed smoked paprika into the oil. Actually, I find it works better if you sprinkle the paprika on after roasting, not before (it burns).
• Tried it with a tiny drizzle of honey once. That was… well, let’s just say it was a bit much. Wouldn’t recommend unless you really love sweet stuff.

Equipment—Or What I Use When I Can’t Find Stuff

• Oven (obviously)
• Aluminum foil or small ovenproof dish—if you don’t have either, I’ve literally just popped the bulbs straight onto a baking sheet and covered them loosely with another pan. Not pretty but it worked.
• Sharp knife—doesn’t have to be fancy. I use my bread knife half the time because it’s on the counter.

How to Store (If You Don’t Eat It All Right Away)

Supposedly, roasted garlic will keep in the fridge for up to a week in an airtight container. I say “supposedly” because, honestly, in my house it never lasts until the next morning. If you do have leftovers, cover the cloves with olive oil—tastes even better the next day (or maybe that’s just me).

How I Love to Serve Roasted Garlic

I’m a big fan of smooshing roasted garlic onto warm baguette with a sprinkle of salt. Sometimes we stir it into mashed potatoes or use it in homemade hummus. My uncle likes it blended into salad dressing—he swears by this roasted garlic vinaigrette (though I usually just wing it). For more inspiration, Bon Appetit has a wild list of ways to use roasted garlic that I keep meaning to try.

Pro Tips (Learned the Messy Way)

• I once tried rushing the roasting at a higher temp—don’t. The edges burned, the middle was raw, and the smell stuck around for days (not in a good way).
• If you forget to cut off the top… well, then it’s a pain to squeeze the cloves out later. Just saying.
• Actually, I think letting the garlic cool a bit before handling is wise—my fingertips have suffered enough.

Questions I Get All the Time

• Can I freeze roasted garlic? Oh, for sure! I scoop the cloves out and freeze them in a zip bag. They get a bit mushy but are still great in soups or sauces.
• Do I have to use olive oil? Nah. Any neutral oil works. I even used sunflower oil once—couldn’t tell the difference.
• How do I get the cloves out? Squeeze the base gently. If they’re stubborn, use a small fork. Or just smush with your fingers (messy, but fun).
• Is roasted garlic very strong? Not at all! It’s mellow, sweet, and honestly way less sharp than raw garlic. Even my garlic-hating cousin likes it.
• What do you do with the leftovers? Besides spreading it on everything? I mash them into butter, toss in pasta, or just eat with a spoon. No shame.

Oh, before I forget—once, my kid tried to use roasted garlic as a pizza topping. Not bad, but it sort of disappeared under all the cheese (typical). I’d love to know what you end up doing with it, so let me know if you find a new favorite. And if you somehow don’t love it, well, you can always blame me at your next dinner party. Cheers!