Easy Roasted Garlic + How to Store It

This roasted garlic recipe is a quick and easy way to add tons of flavor to dishes.

Have you ever had roasted garlic? It’s almost magical how simply roasting garlic can bring out the inherent sweetness of raw garlic which is typically super pungent.

Our method for roasting garlic is tried and true, and not to mention super easy! We’ll give you tips and tricks to create perfect golden roasted garlic cloves + tips on how to store them so you’ll never be without. Let’s get to it!

How to Roast Garlic

• Preheat oven to 400 degrees F.

• Cut the tops of the heads of garlic with a sharp chef’s knife. You want to expose the tops of the garlic cloves so don’t be shy here. Depending on the size of the heads of garlic you’ll want to take off a 1/2″ to 1″ off the tops. Also, remove any paper that’s not tightly adhered to the head.

• Next, place all of the garlic in a cast-iron skillet cut side up. You can make small amounts of roasted garlic at a time but this method keeps the garlic upright, maximizes your time, and provides enough roasted garlic for months to come.

• Now, drizzle olive oil (we like Bragg’s) all over the garlic, there should be about a 1/4″ of oil in the bottom of the pan.

• At this point, you can throw in a few herbs or seasonings if you like. Dried chiles, thyme, rosemary, peppercorns, they all work well.

• Tightly wrap the skillet in aluminum foil and transfer to the oven for an hour. After an hour, remove the foil and continue to roast another 10-20 minutes or so until the cloves are golden brown.

• Let cool completely then gently squeeze the cloves out of their pockets. You’re done!

How to Store Roasted Garlic

There are a few ways you can store roasted garlic, here’s our go-to’s:

• 3 days – simply transfer to a lidded jar and place in the refrigerator

• 1 week – transfer the cloves to a jar and cover with olive oil

• 1 year or more – place the individual cloves of garlic on a parchment-lined baking sheet and freeze for 1 hour, transfer to a freezer-safe container OR puree the garlic into a paste, place in an ice cube tray and freeze, once frozen transfer the cubes to a freezer-safe container.

How to Use Roasted Garlic

Oh, the many ways! Here are a few of our favorites:

• in mashed potatoes, or obvi for keto mashed cauliflower

• mashed in mayo for a garlic aioli

• rubbed onto toast

• In soups or stews

• add it to pizza (so good!)

• mix it with butter for steak, or eggs!

• mix into sour cream for topping tacos and more

• add it to roasted chicken

• mix with roasted broccoli and feta cheese

• add it to your favorite pasta sauce

• make a french bread style pizza with our keto dinner rolls and add the cloves to the sauce or on top

Have another way we should use our roasted garlic? Leave your favorites in the comments below!

Is roasted garlic keto/healthy?

Garlic is often touted as having numerous health benefits from lowering blood pressure and cholesterol to being an anti-viral and anti-microbial.

Also, yes garlic is keto-friendly. One clove (3 grams) of raw garlic contains:

• Manganese: 2% DV

• Vitamin B6: 2% DV

• Vitamin C: 1% DV

• Selenium: 1% DV

• Fiber: 0.06 g

One clove is 4.5 calories, 0.2 grams of protein and 1 gram of net carbs.

Yield: 10 bulbs

Author: Alex

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Roasted Garlic

This roasted garlic recipe is a quick and easy way to add tons of flavor to dishes. We’re making a big batch here but feel free to scale as needed.

prep time: 5 Mcook time: 80 Mtotal time: 85 M

ingredients:

• 10 medium garlic bulbs
• Olive oil 

instructions:

How to cook Roasted Garlic

1. Preheat oven to 400° F.
2. Cut the tops of the heads of garlic with a sharp chef’s knife to expose the tops of the cloves. Remove any paper that’s not tightly adhered to the head.
3. Place all of the garlic bulbs in a 10.5″ cast-iron skillet cut side up. 
4. Drizzle olive oil all over the garlic, there should be about a 1/4″ of oil in the bottom of the pan.
5. Tightly wrap the skillet in aluminum foil and transfer to the oven for an hour. After an hour, remove the foil and continue to roast another 10-20 minutes or so until the cloves are golden brown.
6. Let cool completely then gently squeeze the cloves out of their pockets. See the notes above for storing suggestions.

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