How to Roast Garlic

Roasted Garlic

This week marks two months since I’ve started my How To Tuesday’s! I can’t believe it’s been that long since I’ve started bringing you guys different tips, tricks and techniques for cooking. It seems like yesterday I was thinking about starting this weekly Tuesday series – that’s what people say when they have kids right? It was just yesterday that I remember you…. Well this labor of love is kinda like my kiddo, so minus the whole actual labor/raising little people to be decent humans thing, I get it 🙂

This week I’m bringing you one of the BEST cooking techniques that you must know how to do – roast garlic.
Roasted Garlic

I’ll confess that I used to be someone who bought the pre-minced garlic in the jar. It was easy and convinent, and I had no idea how to roast garlic.

I didn’t realize I wasn’t doing myself any favors by buying jarred garlic until I read Anthony Bourdain’s 2000 memior Kitchen Confidential. Being one of my favorite chefs I was delighted to read this book. I laughed, I was intrigued, I was impressed, and then suddenly I read this quote:

“Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don’t burn it. Smash it, with the flat of your knife blade if you like, but don’t put it through a press. I don’t know what that junk is that squeezes out the end of those things, but it ain’t garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it’s soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don’t deserve to eat garlic.”

Oh my god. I was one of those people that Anthony Bourdain would hate. One of those awful screw-top jar garlic users.

Roasted Garlic

Now, to be fair, I’m not gonna hate on your jar garlic users because I used to be one of you and I totally get it. But I’m here to tell you to do yourselves a favor and try switching over to the real stuff. Slice it, mince it, and please please please roast it. It’s glorious and it’s going to transform how you cook with and eat garlic.

If you’re interested in reading Kitchen Confidential, and it’s a hell of a book that I highly recommend, Amazon has it under $10 here:

I will be featuring a recipe in a few days with roasted garlic and it’s one of my all-time favorite recipes that I’ve ever made for this blog, so stay tuned.

If you’ve missed and of the previous cooking tips and techniques you can visit an archive of them here, or go directly to them:

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Roasted Garlic

Yields 1

How to Roast Garlic

2 minPrep Time

35 minCook Time

37 minTotal Time

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  • 1 whole head of garlic
  • 1 tbsp. olive oil


  1. Preheat your oven to 425 degrees.
  2. Do not peel the garlic, simply cut the top off of the head of the garlic.
  3. Place in a piece of aluminum foil and pour olive oil over the top of the garlic. Pour just enough oil so that the garlic is full of oil and it spills out and down the sides.
  4. Tightly wrap the foil around the bulb of garlic and place on a baking sheet.
  5. Bake for 35 minutes or until the garlic is fragrant.
  6. Let cool then peel the outside layers off of the garlic and pop out the roasted garlic.
Recipe Type: Cooking Tips, Cooking Techniques


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