By Becky Hardin
Updated Jan 2, 2026
Ever since Pat and I ate it at a fancy steakhouse, I’ve been wanting to learn how to roast garlic at home. I’m happy to report that it’s just as easy as it sounds! This oven-roasted garlic recipe comes together with 2 ingredients and less than 5 minutes of prep—the rest is all hands-off roasting. Roasting transforms garlic into something deeply flavorful, mellow, and slightly sweet, and I honestly can’t get enough of it. It’s perfect with steak, and of course, it tastes amazing with pasta and all kinds of other foods too!
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5-Star Review
“I’ve roasted garlic in foil before but never thought of putting the bulbs wrapped in foil in a muffin tin. Great idea! Keeps the bulbs from tipping over and possibly having olive oil drip in your oven. Thank you!” -Jil
How To Roast Garlic
I have always been a fan of garlic, but I had no idea how to roast it. I didn’t even know it was a thing. I first had oven-roasted garlic like this at one of our favorite Valentine’s destinations last year, and I’ve been wanting to make it ever since.
Roasting the garlic really brings out its sweet flavors in the most perfect way and I find it adds an itense flavor to so many dishes.
Tips for Beginners
- Don’t cut too far down the bulb . Otherwise, the cloves will naturally separate and fall apart.
- For a low-waste option . Place the garlic bulbs in the muffin tin and cover with an inverted baking sheet—no foil required.
- Oven temperatures can vary. As can the sizes of individual heads of garlic. Feel free to adjust the roasting time until it reaches the desired texture.
- To easily squeeze out the garlic . While the heads are still hot, grip the sides with kitchen tongs and squeeze.
- For an easy garlic paste . Blitz the roasted garlic in a food processor, pour it into an ice cube tray, and freeze.
Ingredients1x2x3x
- ▢ 4 heads garlic
- ▢ 1 tbsp olive oil
Video
Instructions
- Preheat oven to 400°F.
- With your hands, peel the paper off the garlic to expose the cloves. Take care to keep the bulbs together so they don’t break apart while you’re peeling. 4 heads garlic
- Take a sharp knife, cut the top of each garlic bulb straight off, about ½ inch from the top. This should cut into most of the cloves to expose the interior.
- Top each bulb with ¼ tbsp of olive oil and massage it into the cut side of each bulb. 1 tbsp olive oil
- Wrap each bulb in aluminum foil and place it into the wells of a muffin tin, cut sides up.
- Bake for 35-40 minutes, or until each clove is tender.
- To eat, pinch from the outside and the clove should come easily out of the skin.
Equipment
- Muffin Tin
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Roast Garlic Step by Step
Peel the garlic and prepare the oven: Preheat your oven to 400°F. Peel the paper off 4 heads of garlic with your hands, exposing the cloves. Make sure the bulbs stay intact together while you are peeling, as you want to roast them whole.
Cut the garlic: Use a sharp knife to cut off the top of each garlic bulb, about ½ inch from the top. You want to cut into the cloves to expose the interior for roasting.
Oil the garlic: Drizzle ¼ tbsp of olive oil over the top of each bulb, and massage it into the cut side of the bulb.
Wrap the garlic: Using aluminum foil, wrap each bulb and place it into the wells of a muffin tin, cut sides up.
Roast the garlic: Bake for 35-40 minutes, or until each clove is tender.
Pinch the garlic: To remove the cloves from the peel, pinch from the outside, so the clove can easily squeeze out of the skin.
Use or store : Store in the fridge or use right away and enjoy.
How to Store
Store leftover roasted garlic in an airtight container in the refrigerator for up to 4 days. I love to roast garlic in bulk and keep it in the freezer to use throughout the year. It keeps well for up to 6 months—just toss individual cloves into a hot pan to defrost.
Serving Suggestions
This roasted garlic recipe actually makes for an awesome (and unexpected) side dish that goes well with all kinds of meals. I make roasted garlic to go with this hearty beef bourguignon , or this easy Instant Pot pot roast . I think beef is one of the best things to pair with, but I’d easily pair the roasted garlic with a crockpot turkey breast . And of course, it would be perfect with any Italian pasta dish too.
more garlic recipes
Garlic Aioli
Easy Cheesy Garlic Bread Recipe (Texas Toast Garlic Bread)
Crispy Garlic Roasted Asparagus (with Garlic Aioli)
Garlic Parmesan Fries
Roasted Garlic Recipe
Equipment
- Muffin Tin
Ingredients
- 4 heads garlic
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F.
- With your hands, peel the paper off the garlic to expose the cloves. Take care to keep the bulbs together so they don’t break apart while you’re peeling. 4 heads garlic
- Take a sharp knife, cut the top of each garlic bulb straight off, about ½ inch from the top. This should cut into most of the cloves to expose the interior.
- Top each bulb with ¼ tbsp of olive oil and massage it into the cut side of each bulb. 1 tbsp olive oil
- Wrap each bulb in aluminum foil and place it into the wells of a muffin tin, cut sides up.
- Bake for 35-40 minutes, or until each clove is tender.
- To eat, pinch from the outside and the clove should come easily out of the skin.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
