Roasted Garlic Recipe
Make Roasted Garlic Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Garlic Heads
Optional Serving / Storage Additions
Method
Roasted Garlic Heads
- 1
Preheat and prepare bulbs
Preheat the oven to 400°F (200°C). Using a sharp knife, trim the top 1/4–1/2 inch off each garlic bulb to expose the tops of the individual cloves, leaving the root end intact so the cloves stay together.
- 2
Season bulbs
Place each trimmed garlic bulb on a square of aluminum foil (large enough to wrap). Drizzle about 1 teaspoon (or about 1 tbs per bulb) of extra-virgin olive oil over the exposed cloves, making sure the oil seeps between some cloves. Sprinkle each bulb with a light pinch of coarse sea salt and a small grind of black pepper.
- 3
Wrap and roast
Gather the foil around each bulb and crimp to make a loose sealed packet. Place packets on a rimmed baking sheet. Roast in the preheated oven for 35–45 minutes, checking at 35 minutes: roasted garlic is done when the cloves are soft, golden at the tips, and easily squeezed from their skins. Larger bulbs may need up to 50 minutes; smaller bulbs may be done around 30–35 minutes.
- 4
Cool and extract
Remove the baking sheet from the oven and let the garlic packets cool for 10–15 minutes until cool enough to handle. Unwrap a packet and, using your fingers or a small fork, squeeze or scoop the softened garlic cloves from their papery skins into a small bowl.
Optional Finishes & Storage
- 5
Make garlic butter (optional)
For a compound garlic butter, mash the roasted garlic cloves with a fork into the softened butter. Stir in finely chopped parsley and lemon zest. Season to taste with a pinch of salt and pepper. Transfer to plastic wrap, form into a log, chill until firm, and slice as needed.
- 6
Olive oil confit / storage
To store roasted garlic: place the squeezed cloves in a clean jar and cover with olive oil (about 120 ml for the quantity here). Seal and refrigerate for up to 2 weeks. Use the flavored oil for dressings or cooking; discard if oil becomes cloudy or off-smelling.
- 7
Serving suggestions
Serve roasted garlic spread on toasted bread or crostini, mixed into mashed potatoes, stirred into pasta or risotto, or whisked into vinaigrette. For immediate use, mash roasted cloves with a little olive oil to a paste and season with salt and pepper to taste. Garnish with chopped parsley and a little lemon zest if using.