To say that garlic is a cornerstone ingredient in Italian cooking is an understatement. I don’t think I even have to explain why we are having this conversation. One of the best ways to enjoy, use and eat garlic is when it’s all mellow and roasted.
This is one of the easiest cooking techniques (other than boiling water) that offers the biggest bang for your buck.
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I’ll admit that opening a jar of pre-roasted garlic might be a time saver, but I promise you that it won’t nearly be as good, as fresh or as economical as doing it yourself.
And you don’t have to roast the whole head of garlic. Roasting a few cloves is totally fine and allows you to save the rest for another recipe like this simple and fresh lemony garlic pasta.
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How to tell if garlic is bad
Garlic, potatoes and most root vegetables are considered staples because they have a long shelf life. Once picked from the farm, they spend a lot of time sitting in trucks and warehouses before you see them in the grocery store.
When you’re at the store, look for heads of garlic that is:
- firm, intact and sealed – the photo above shows a head that wouldn’t be my first choice because it looks old and dry. Look for heads of garlic with paper that completely surrounds the cloves, is firm when squeezed (not soft), isn’t peeling and is smooth. However, if you have a head of garlic that looks like that in your pantry, you could use it in a pinch.
- bright white in color – Look for garlic that is a clean white. Avoid the heads that look like they have a gray, brown or black cast to any of the skin or cloves. It sometimes looks like mold.
- not sprouting – While it’s ok to use garlic when it has some sprouts, choose a head of garlic that has a short clean tip and isn’t growing green sprouts. I’m told you can plant cloves that have begun to sprout to grow more garlic but I haven’t tried it myself. If you do, I’d love to hear about it!
How to roast garlic with foil
My method for roasting garlic uses aluminum foil. Follow it for a head of caramelized garlic loaded with sweet flavor!
METHOD #1: aluminum foil method
- Slice the whole head of garlic right below the crown to expose each clove and drizzle with olive oil. Season with salt and pepper [image 1 & 2].
- Place the whole head of garlic on a square of foil.
- Wrap the foil completely around the bulb and place in an oven safe dish. Roast in a 350˚ preheated oven for about 40 minutes.
- Allow to cool and squeeze out the cloves [image 3].
METHOD #2: No aluminum foil
- Place cut, whole head or cloves (in paper) in muffin tin or small custard cup with sides.
- Drizzle over olive oil and season with salt and pepper.
- Roast in a 350˚ preheated oven for about 30 minutes until caramelized.
TIP
To remove the smell of garlic on your hands, lightly wet them and rub along something that is stainless steel, like a faucet. Works like a charm!
-Josie + Nina
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Easy Oven-Roasted Garlic in Foil
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Equipment
- foil
- muffin tin or small dish with sides
Ingredients
- 1 head garlic, see notes below for choosing garlic
- 1 Tablespoon olive oil
- salt and pepper
Instructions
- Preheat the oven to 350°.
- Using a sharp knife. slice off the top of the head of garlic about ¼-½" to expose the tops of each clove.
- Place the whole head on a small square of foil, large enough to wrap around the garlic.
- Drizzle with olive oil. Sprinkle over salt and pepper.
- Pull the foil up around the sides of the garlic making a little purse shape.
- Roast in the oven for 40 minutes. (p.s. your house is going to smell great!)
- Cool until the garlic can be handled without burning your hands. Hold the head of garlic in your palm and gently squeeze until each clove pops out of the skin.
- Store in a glass jar covered with olive oil for up to two weeks. Or freeze the peeled cloves on a parchment covered baking sheet for 30 minutes until firm. Toss in a freezer bag or container for up to three months.
Notes
- Place cut, whole head or cloves (in paper) in muffin tin or small custard cup with sides.
- Drizzle over olive oil and season with salt and pepper.
- Roast in a 350˚ preheated oven for about 30 minutes until caramelized.
- Follow directions above for removing garlic from head.
What a clever way to roast garlic! I have to try the muffin tin from now on.
Thanks Kat! It works like a charm – especially if you’re doing a lot at one time to have on hand. Is there ever enough garlic? 🧄