The Easiest Roasted Garlic (No Oil, No Salt!)
A good friend of mine recently told me a story about a small dinner gathering with some new friends. As they chatted, the hostess poked her head out of the kitchen to ask, “Does anyone here believe there is such a thing as too much garlic?”
Everyone quickly confirmed that there is no such thing. She laughed happily, and then commented, “I love that none of you even asked what I’m making before you answered!”
That led everyone to brainstorm any possible dish that they wouldn’t be willing to try with garlic in it. Pasta? Of course. Oatmeal? Savory oatmeal is all the rage right now – worth trying. Ice cream? Yep, definitely worth a try.
Roasted Garlic Chocolate Cake…?
Someone finally came up with chocolate cake, which seemed to be the real dividing line. Some people were certain that roasted garlic would ruin chocolate cake.
I am 100% on the team that would still be willing to try it.
So what I’m saying here is that I’m a big garlic fan. And there’s no need to put it in any risky recipes when you can just eat it roasted all on its own, or roast it and combine with any other dish that strikes your fancy.
Whenever I see recipes for roasted garlic online, it’s always the same instructions: cut the head in half, drizzle with oil, sprinkle with salt, cover in foil, roast.
But what I’m here to tell you is that the oil and salt part is completely unnecessary and you don’t even need to cut the head in half at all.
You Can So Do This
Seriously, roasted garlic is probably the easiest possible food you can make.
Just wrap the whole head in foil, and roast it dry like that at 400 degrees Fahrenheit for 45-60 minutes. That’s it.
The garlic will come out of the oven super soft, intensely aromatic, and with the full-bodied, rich, garlic flavor that you are looking for. No oil or salt needed at all.
This is so much easier than everyone makes it out to be, it’s just as good…and way healthier!
Easy to Store
The best part about this recipe is that it lasts a LONG time in the refrigerator once it’s been cooked…I’ve kept it for 2 weeks or more! :P
You can also easily store this in the freezer and thaw it out at a later time for use in any recipe.
Roasted garlic is perfect in so many dishes:
- Mashed potatoes
- Stirfrys
- Salad dressings
- Soups
- Hummus
- Spread for wraps or bread, etc!
How Healthy Is It??
Besides being pretty much the perfect flavor for Fall recipes (or any other season, IMO!), you’ll also be getting a surprisingly near-complete protein source, tons of manganese, calcium, Vitamin C, and Vitamin B6.
And by leaving out the oil and salt, you maximize the nutrient content of any meal that includes this roasted garlic, while adding an intense burst of flavor.
It’s that simple. Here’s a quick video showing the couldn’t-be-easier-process:
The Easiest Way to Roast Garlic Recipe Video
- 1 head garlic
- aluminum foil
- Preheat your oven to 400 degrees Fahrenheit.
- Wrap the entire head of garlic in the foil and close up any holes. Place garlic on a shelf in the oven and roast for 45-60 minutes or until the garlic is super soft when squeezed.
- Remove garlic, open foil and let the garlic head cool completely.
- Cut the garlic head in half completely and squeeze out the soft, roasted garlic into a container to store for later or use immediately.
- NOTE: Keeps well in the fridge for up to 2 weeks or can easily be frozen and thawed for later.
I use roasted garlic to make Georgian Kidney Beans with Walnut Coriander Sauce. I serve this over shredded romaine with tomato wedges. Recipe, as well as the serving suggestion can be found in ‘Great Vegetarian Cooking Under Pressure’, by Lorna Sass. The book also suggest a very simple way to roast garlic. I stick the whole garlic in a metal cake or pie pan and roast it in the toaster oven. I don’t even use any foil.
Oh Claudia, it’s so nice to hear from you, friend. That is a fantastic sounding recipe, and I will definitely look for it! I can’t wait to get using my new Instant Pot…I got one for Black Friday! :D Thank you for sharing!!!
I think I will try wrapping it in parchment paper instead of aluminum foil.
Great, lemme know how it turns out!
I like to roast without oil too! I also like to avoid aluminum foil, so I roast my head of garlic by cutting the tips off, placing on a baking sheet lined with parchment paper, and then inverting an oven safe glass baking dish over the top. This way you can keep an eye on the garlic head and remove it before it starts to burn. Bake at 350F for 45-60 min until the cloves are oozing in the center. Let cool for 15 min before squeezing the garlic out of each clove. Your recipes look amazing, Cheri! I’m excited to try them :)
Ohhhhh Smart Tanya great idea and thanks so much for sharing!!! :D
I’ve got garlic in the oven now. Costco bag full! about half a dozen in foil with olive oil and the rest in a clay pot the shape of a vase. They use these “vases” in Turkey to cook whole meals in a fire and crack it open at the table. I dont use oil in the vase. The garlic lasted for months in the fridge sealed when I made it last time.
Oh how lovely Heidi!!! I bet your house smells amazingggg :D
So glad to find your wonderful website, although belatedly! I just mentioned this post on my blog at https://wellnesspsychiatry.blogspot.com this morning! Thank you!
Awesome thanks Jennifer!
I can’t have oil, but I love roasted garlic, so I was super excited to try this! I’ve tried it 4 times now and it failed/tasted horrible each time. I’m confused, trying to figure out what keeps happening. It ends up tasting like really pungent and bitter chemicals (or maybe thats simply the burnt garlic taste.) It tastes nothing like when I’ve used oil, which makes it sweet and mild. Most recently I tried 340°f for 40 minutes. The taste was less bad, but still pretty bad. Pungent and bitter chemicals. Wasn’t burnt at all. Still very soft. Is this just how it’s supposed to taste, or is something going wrong?
Hi Mandy! Roasting garlic without oil can be tricky, but here a few things to try to improve the taste:
Broiling: You can broil garlic cloves on a high rack, watching closely to ensure they don’t burn. This method can mimic the charred, sweet taste of roasted garlic without using oil. Slice the top off the garlic bulb to expose the individual cloves. This will help them cook more evenly.
You have to know your individual oven but I use the low broil setting and place the garlic under the broiler, about 3-4 inches from the heat source. Broil the garlic for about 5-10 minutes. Keep a close eye on it to prevent burning. The garlic should start to brown and soften.
A few tips on the regular oven roast method-
Lower the Temperature: Try roasting at 325°F to avoid bitterness.
Add a Little Water: Wrap the garlic in foil and add a teaspoon of water before sealing to create a steamy environment that keeps the garlic moist.
Cover with Foil: This helps the garlic cook evenly and retain moisture.
Roast with Vegetables: The moisture from other vegetables can help prevent the garlic from drying out.
Check Frequently: Since there’s no oil, it’s important to check the garlic often to make sure it isn’t overheating.
Experiment with Seasonings: A sprinkle of salt or herbs can enhance the flavor.
Adjusting these elements can help you achieve a sweeter, milder roasted garlic, similar to when it’s cooked with oil.