How to Roast Garlic in the Oven (Whole Roasted Garlic + Cloves)

Preheat the oven to 400ºF/200ºC.

When roasting individual cloves, I use a similar method. Place the unpeeled cloves in a tin foil packet, drizzled with a bit of olive oil, then roast until tender. This will take less time – I recommend checking at the 15-minute mark, returning to the oven if needed, and checking every few minutes until ready.

Store: once roasted, I recommend removing the cloves from the head and storing them in an airtight container (or tightly wrapped- otherwise, they will become dry) for 3-5 days.Freeze: either freeze the roasted cloves as larger pieces or mash the roasted garlic first. Then transfer to a freezer-safe bag/container and freeze for up to 3 months. When freezing the mashed garlic, spread it in a thin layer in your bag and freeze flat. That way, you can simply snap off pieces as needed. Alternatively, freeze into a small ice-cube tray or teaspoon/tablespoon blobs. For the larger clove pieces, you can allow them 10-15 minutes at room temperature to thaw.Reheat: if you'd like to reheat/soften the garlic once more, you can place it back in the oven at a low temperature for 10-15 minutes.