FREE 5-Ingredient Recipe EBook

• Why I Roast Garlic In The Oven And So Should You
• How To Roast Garlic In The Oven
• My Recipe Tips
• Roasted Garlic (Easy Recipe) Recipe card
• Alternate Roasting Methods
• My Favorite Ways To Use Roasted Garlic
• Recipe Reviews

Why I Roast Garlic In The Oven And So Should You

If you’re a garlic lover like me, learning how to roast garlic in the oven is a must-have basic skill — and I’m here to make it easy with this roasted garlic recipe ! I put this stuff in everything when I have it around, and tell myself I need to make it more often. But if I’m being honest, I could eat it all by itself. Here’s why it’s so special:

• Sweet, caramelized flavor with a soft, buttery texture – Roasting garlic totally transforms it. The sharp bite mellows out, the cloves turn soft and spreadable, and the flavor becomes sweet, nutty, and caramelized.
• Makes every dish better – I use this in everything from mashed cauliflower and sauces to soups and more, but honestly my favorite way is just spreading them straight on toast.
• So easy to make – You only need basic pantry staples and the prep takes a couple minutes. I also have tips below for roasting whole bulbs, individual cloves, or even using different methods like the air fryer.

I’m the “if it calls for one clove, use three” kind of girl, and if that’s you as well, roasted garlic needs to be on your regular rotation. Make it with me!

“I’m so glad to have found this recipe. I never made garlic this way before and was surprised how delicious it is. I spread it on almond flour biscuits and on some roasted veggies . Yum!” –Jill

⭐⭐⭐⭐⭐

How To Roast Garlic In The Oven

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Trim the heads. Pull off and discard the loose outer layers of the garlic heads, leaving the cloves inside intact. Grab a sharp knife and slice the tops off the heads, just enough to expose the cloves inside.
2. Oil and season. Place the garlic heads on a piece of aluminum foil in a baking dish or on a sheet pan, cut side up. Drizzle with olive oil, so it seeps into the cloves, then sprinkle with salt and pepper. Wrap the foil snugly around the heads to keep the steam in.
3. Roast garlic in the oven. It’s ready when it’s soft and caramelized. Once the oven roasted garlic has cooled enough to handle, press on the top of the head to loosen the cloves. Use your fingers to squeeze them out one by one.

My Recipe Tips

• Pour the oil slowly in a thin stream. This helps coat each clove evenly, without too much in any one area.
• You don’t have to use foil for roasted garlic, but it does need to be covered. This creates a steam effect so that it doesn’t dry out. If you don’t want foil touching the garlic, tuck the bulbs into a muffin tin and cover with a second muffin tin, or line the foil with parchment paper as a barrier.
• Which end of the garlic bulb do you cut to roast? Cut off the top, meaning the end opposite of the root. This way, the heads of garlic rest on the root end.
• Add herbs for extra flavor: Try sprinkling on rosemary, thyme, or Italian seasoning before roasting garlic. I don’t usually find this necessary, but it does add extra flavor.
• How long to roast garlic? I roast garlic at 400 degrees F for 30-40 minutes. I’ve tested lower temps and longer times, but this method gives me the best balance. The cloves get soft and golden without drying out, and the flavor turns perfectly sweet and mellow.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 8 heads Garlic ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/4 cup Olive oil ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven at 400 degrees F (204 degrees C) .
2. Peel and discard the outer layers of the whole garlic bulbs. Cut about 1/4 to 1/2 inch (0.6 to 1.3 cm) off the top of each head of garlic, exposing the cloves inside.
3. Line a baking dish with a large piece of foil . Place the garlic heads onto the foil, cut side up.
4. Sprinkle each head of garlic with salt and pepper. Drizzle 1-2 teaspoons of oil over each, making sure it runs between the cloves.
5. Close the foil around the garlic and seal. Roast garlic in the oven for 30-40 minutes .
6. Let the garlic cool from hot to warm. To remove the roasted garlic from the heads, squeeze from the root end into a bowl.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 head of garlic (about 3 cloves)

• Tips: Check out my recipe tips above to help you get perfect caramelized roasted garlic and make the process easier.
• Storage: The whole roasted garlic heads will keep in an airtight container in the fridge for up to 3-4 days , but I like to pop the cloves out of the skins and submerge them in olive oil. That way, they stay fresh for up to 2 weeks . Plus, you end up with garlic-infused oil to use in recipes!
• Reheat: I usually use roasted garlic at room temperature or over something warm that will warm it up. But if you want it hot, just pop the cloves into a skillet on low heat for a couple minutes.
• Freeze: I freeze the cloves individually on a tray first, then transfer them to a bag. This method prevents them from sticking together, so I can grab just what I need. They’re best within 3-6 months in the freezer.
• Recipe yield: My roasted garlic recipe makes a large batch of 8 heads! If you don’t want to make so much at once, feel free to scale it down to just one head by changing the number of servings above to 4.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Roasted Garlic

Alternate Roasting Methods

I use the method above most often because it’s simple and makes a big batch of flavorful roasted garlic. I’ve gotten some questions about other ways, though, so here are some I’ve tried that worked well:

• Roast garlic cloves instead of whole heads – I mainly use this method when I have extra cloves left from other recipes, or want to make a smaller batch of roasted garlic. I don’t recommend peeling because it’s a lot more work than squeezing out the cloves afterward, plus the skin protects the garlic as it roasts. Otherwise the process is the same as above with oil, salt, and pepper, except separated garlic cloves roast faster. How fast depends on how many you cook together — I usually start checking around 15-20 minutes in.
• Air fryer roasted garlic – This method is much faster than the oven! Prepare the heads of garlic like I explained above, then air fry for 20-30 minutes. (P.S. You might also like my other healthy air fryer recipes !)
• Microwave roasted garlic – It doesn’t have the same deep flavor, but is still pretty good! After trimming and seasoning the garlic head as usual, place it in a shallow microwave-safe dish with a little water at the bottom. Cover and microwave for about 5 minutes, until soft.

My Favorite Ways To Use Roasted Garlic

I’ve used this roasted garlic recipe in so many different ways! Here are my favorite ways to enjoy it:

• Salad Dressings – I love adding oven roasted garlic to salad dressings because it makes people wonder what the secret ingredient is. Blend it into my creamy balsamic dressing , Italian dressing , or even Caesar dressing to take it up a notch.
• Vegetables – Roasted garlic cloves make an amazing addition to roasted broccoli , cauliflower , or green beans . When I have the garlic already done in advance, I stir the peeled cloves into the pan in the last 5-10 minutes for extra flavor. You can also roast the heads together with types of veggies that take longer, like roasted root vegetables , for their entire roasting time.
• Marinades – Most marinades already call for garlic, so I just swap in roasted cloves. It gives proteins like prime rib , turkey , or pork tenderloin a sweeter, richer flavor.
• Dips – Mix roasted garlic into dips for an instant upgrade! I’ve done this with my cauliflower hummus , ranch dip , or hot crab dip (but cold crab dip would be great too).
• Toast – You can spread it on your favorite kind all by itself, or sometimes I mash it into compound butter for an easy spread.
• Sauces – Oven roasted garlic blends beautifully into sauces. I puree it into lemon garlic aioli , stir it into tahini sauce , or melt it into marinara sauce .
• Soups – I often stir it into soups for extra depth. It’s perfect in my broccoli cheese soup , roasted cauliflower soup , or even a simple veggie soup .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Roasted Garlic (Easy Recipe)

My oven roasted garlic recipe makes sweet, caramelized cloves that spread like butter. Easy, flavorful, and perfect for so many dishes!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/roasted-garlic/

Ingredients

• 8 heads Garlic
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1/4 cup Olive oil

Instructions

1. Preheat the oven at 400 degrees F (204 degrees C) .
2. Peel and discard the outer layers of the whole garlic bulbs. Cut about 1/4 to 1/2 inch (0.6 to 1.3 cm) off the top of each head of garlic, exposing the cloves inside.
3. Line a baking dish with a large piece of foil . Place the garlic heads onto the foil, cut side up.
4. Sprinkle each head of garlic with salt and pepper. Drizzle 1-2 teaspoons of oil over each, making sure it runs between the cloves.
5. Close the foil around the garlic and seal. Roast garlic in the oven for 30-40 minutes .
6. Let the garlic cool from hot to warm. To remove the roasted garlic from the heads, squeeze from the root end into a bowl.

Maya’s Recipe Notes

Serving size: 1/4 head of garlic (about 3 cloves)

• Tips: Check out my recipe tips above to help you get perfect caramelized roasted garlic and make the process easier.
• Storage: The whole roasted garlic heads will keep in an airtight container in the fridge for up to 3-4 days , but I like to pop the cloves out of the skins and submerge them in olive oil. That way, they stay fresh for up to 2 weeks . Plus, you end up with garlic-infused oil to use in recipes!
• Reheat: I usually use roasted garlic at room temperature or over something warm that will warm it up. But if you want it hot, just pop the cloves into a skillet on low heat for a couple minutes.
• Freeze: I freeze the cloves individually on a tray first, then transfer them to a bag. This method prevents them from sticking together, so I can grab just what I need. They’re best within 3-6 months in the freezer.
• Recipe yield: My roasted garlic recipe makes a large batch of 8 heads! If you don’t want to make so much at once, feel free to scale it down to just one head by changing the number of servings above to 4.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why I Roast Garlic In The Oven And So Should You
• How To Roast Garlic In The Oven
• My Recipe Tips
• Roasted Garlic (Easy Recipe) Recipe card
• Alternate Roasting Methods
• My Favorite Ways To Use Roasted Garlic
• Recipe Reviews

Why I Roast Garlic In The Oven And So Should You

If you’re a garlic lover like me, learning how to roast garlic in the oven is a must-have basic skill — and I’m here to make it easy with this roasted garlic recipe ! I put this stuff in everything when I have it around, and tell myself I need to make it more often. But if I’m being honest, I could eat it all by itself. Here’s why it’s so special:

• Sweet, caramelized flavor with a soft, buttery texture – Roasting garlic totally transforms it. The sharp bite mellows out, the cloves turn soft and spreadable, and the flavor becomes sweet, nutty, and caramelized.
• Makes every dish better – I use this in everything from mashed cauliflower and sauces to soups and more, but honestly my favorite way is just spreading them straight on toast.
• So easy to make – You only need basic pantry staples and the prep takes a couple minutes. I also have tips below for roasting whole bulbs, individual cloves, or even using different methods like the air fryer.

I’m the “if it calls for one clove, use three” kind of girl, and if that’s you as well, roasted garlic needs to be on your regular rotation. Make it with me!

“I’m so glad to have found this recipe. I never made garlic this way before and was surprised how delicious it is. I spread it on almond flour biscuits and on some roasted veggies . Yum!” –Jill

⭐⭐⭐⭐⭐

How To Roast Garlic In The Oven

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Trim the heads. Pull off and discard the loose outer layers of the garlic heads, leaving the cloves inside intact. Grab a sharp knife and slice the tops off the heads, just enough to expose the cloves inside.
2. Oil and season. Place the garlic heads on a piece of aluminum foil in a baking dish or on a sheet pan, cut side up. Drizzle with olive oil, so it seeps into the cloves, then sprinkle with salt and pepper. Wrap the foil snugly around the heads to keep the steam in.
3. Roast garlic in the oven. It’s ready when it’s soft and caramelized. Once the oven roasted garlic has cooled enough to handle, press on the top of the head to loosen the cloves. Use your fingers to squeeze them out one by one.

My Recipe Tips

• Pour the oil slowly in a thin stream. This helps coat each clove evenly, without too much in any one area.
• You don’t have to use foil for roasted garlic, but it does need to be covered. This creates a steam effect so that it doesn’t dry out. If you don’t want foil touching the garlic, tuck the bulbs into a muffin tin and cover with a second muffin tin, or line the foil with parchment paper as a barrier.
• Which end of the garlic bulb do you cut to roast? Cut off the top, meaning the end opposite of the root. This way, the heads of garlic rest on the root end.
• Add herbs for extra flavor: Try sprinkling on rosemary, thyme, or Italian seasoning before roasting garlic. I don’t usually find this necessary, but it does add extra flavor.
• How long to roast garlic? I roast garlic at 400 degrees F for 30-40 minutes. I’ve tested lower temps and longer times, but this method gives me the best balance. The cloves get soft and golden without drying out, and the flavor turns perfectly sweet and mellow.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 8 heads Garlic ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/4 cup Olive oil ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven at 400 degrees F (204 degrees C) .
2. Peel and discard the outer layers of the whole garlic bulbs. Cut about 1/4 to 1/2 inch (0.6 to 1.3 cm) off the top of each head of garlic, exposing the cloves inside.
3. Line a baking dish with a large piece of foil . Place the garlic heads onto the foil, cut side up.
4. Sprinkle each head of garlic with salt and pepper. Drizzle 1-2 teaspoons of oil over each, making sure it runs between the cloves.
5. Close the foil around the garlic and seal. Roast garlic in the oven for 30-40 minutes .
6. Let the garlic cool from hot to warm. To remove the roasted garlic from the heads, squeeze from the root end into a bowl.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 head of garlic (about 3 cloves)

• Tips: Check out my recipe tips above to help you get perfect caramelized roasted garlic and make the process easier.
• Storage: The whole roasted garlic heads will keep in an airtight container in the fridge for up to 3-4 days , but I like to pop the cloves out of the skins and submerge them in olive oil. That way, they stay fresh for up to 2 weeks . Plus, you end up with garlic-infused oil to use in recipes!
• Reheat: I usually use roasted garlic at room temperature or over something warm that will warm it up. But if you want it hot, just pop the cloves into a skillet on low heat for a couple minutes.
• Freeze: I freeze the cloves individually on a tray first, then transfer them to a bag. This method prevents them from sticking together, so I can grab just what I need. They’re best within 3-6 months in the freezer.
• Recipe yield: My roasted garlic recipe makes a large batch of 8 heads! If you don’t want to make so much at once, feel free to scale it down to just one head by changing the number of servings above to 4.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Roasted Garlic

Alternate Roasting Methods

I use the method above most often because it’s simple and makes a big batch of flavorful roasted garlic. I’ve gotten some questions about other ways, though, so here are some I’ve tried that worked well:

• Roast garlic cloves instead of whole heads – I mainly use this method when I have extra cloves left from other recipes, or want to make a smaller batch of roasted garlic. I don’t recommend peeling because it’s a lot more work than squeezing out the cloves afterward, plus the skin protects the garlic as it roasts. Otherwise the process is the same as above with oil, salt, and pepper, except separated garlic cloves roast faster. How fast depends on how many you cook together — I usually start checking around 15-20 minutes in.
• Air fryer roasted garlic – This method is much faster than the oven! Prepare the heads of garlic like I explained above, then air fry for 20-30 minutes. (P.S. You might also like my other healthy air fryer recipes !)
• Microwave roasted garlic – It doesn’t have the same deep flavor, but is still pretty good! After trimming and seasoning the garlic head as usual, place it in a shallow microwave-safe dish with a little water at the bottom. Cover and microwave for about 5 minutes, until soft.

My Favorite Ways To Use Roasted Garlic

I’ve used this roasted garlic recipe in so many different ways! Here are my favorite ways to enjoy it:

• Salad Dressings – I love adding oven roasted garlic to salad dressings because it makes people wonder what the secret ingredient is. Blend it into my creamy balsamic dressing , Italian dressing , or even Caesar dressing to take it up a notch.
• Vegetables – Roasted garlic cloves make an amazing addition to roasted broccoli , cauliflower , or green beans . When I have the garlic already done in advance, I stir the peeled cloves into the pan in the last 5-10 minutes for extra flavor. You can also roast the heads together with types of veggies that take longer, like roasted root vegetables , for their entire roasting time.
• Marinades – Most marinades already call for garlic, so I just swap in roasted cloves. It gives proteins like prime rib , turkey , or pork tenderloin a sweeter, richer flavor.
• Dips – Mix roasted garlic into dips for an instant upgrade! I’ve done this with my cauliflower hummus , ranch dip , or hot crab dip (but cold crab dip would be great too).
• Toast – You can spread it on your favorite kind all by itself, or sometimes I mash it into compound butter for an easy spread.
• Sauces – Oven roasted garlic blends beautifully into sauces. I puree it into lemon garlic aioli , stir it into tahini sauce , or melt it into marinara sauce .
• Soups – I often stir it into soups for extra depth. It’s perfect in my broccoli cheese soup , roasted cauliflower soup , or even a simple veggie soup .