Healthy Eating Tips

How to Roast Garlic and How to Use It

Garlic head

This is a garlic lover’s dream—whole bulbs of roasted garlic to do with whatever you wish. Adapted from For the Love of Garlic: The Complete Guide to Garlic Cuisine* by Victoria Renoux.

Peel the loose outer paper from 2 to 3 large garlic bulbs and cut about ¼ inch off the tops to expose some of the cloves. Drizzle each bulb with ½ teaspoon olive oil.

Place the bulbs in a terra cotta garlic roaster or wrap them in aluminum foil. Bake in a preheated 350˚F over for 45 to 60 minutes, or until the garlic is soft. Note that it takes a little longer to bake garlic in a terra cotta garlic roaster than in foil.

Serve the garlic immediately, either from the roaster or arranged on a plate. To release the soft roasted garlic flesh from the cloves, simply squeeze them. Squeeze any leftover cloves into a small covered and refrigerate up to a few days.


If you prefer to roast the cloves individually, separate them from the raw bulb and arrange on a sheet of aluminum foil. Drizzle with the oil and fold the foil around them to form a closed pouch. Bake in a preheated 350˚F oven for about 20-30 minutes, or until soft.

Ten Ways to Use Roasted Garlic:

  • Add to almost any soup, especially blender soups that contain potatoes
  • Stir into cooked rice, beans, and vegetables
  • Add to mashed potatoes
  • Add to salad dressings, dips, and spreads
  • Spread on bread and top with slices of tomato and fresh basil
  • Spread on pizza dough before adding the other ingredients.
  • Mix with Earth Balance and spread on grilled corn-on-the-cob
  • Mix with a little olive oil and toss with cooked pasta just before serving
  • Add to a white sauce
  • Mix with vegan sour cream and serve over baked potatoes

roasted garlice

  • For lots more features on healthy lifestyle, please explore VegKitchen’s Healthy Vegan Kitchen page.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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  • Reply
    January 20, 2015 at 5:32 pm

    I add it to cooked kale with some salt and red wine vinegar. My husband, the epitome of meat and potatoes, absolutely loves it! I normally can’t get him to eat kale, and he went back for seconds!

    • Reply
      January 20, 2015 at 6:34 pm

      What a great idea, Hannah. Thanks for sharing!

  • Reply
    May 3, 2016 at 4:39 pm

    I would like to ask all what variety of garlic do you use and of course fresh/dried….?

  • Reply
    Dora J Crow
    June 27, 2016 at 1:49 am

    Sas– If you plan to roast garlic. It Needs to be fresh. Make sure it doesn’t have green sprouts out of the top, nor black mold spots on the outside of the paper sheath. If it’s real smushy, or odd smelling, it probably has been frozen or is old. I use refuse garlic heads. I’ve not tried the elephant garlic. The garlic you buy covered in plastic are not as fresh as the ones you pick through & are sold as single bulbs.

  • Reply
    Dora J Crow
    June 27, 2016 at 1:51 am

    ‘Refuse’ = regular. I don’t know why my iPhone always changes the word ‘regular’ to ‘refuse’

  • Reply
    April 19, 2018 at 8:20 pm

    I have bought 3 kilos of Aussie USA and French garlic. What are some ways to preserve it in sauces?

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