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Roast Garlic The Easy Way

Hana Itzhaki
The "secret" to making a big batch of roasted garlic cloves is buying pre-peeled cloves. Simply toss with a little bit of olive oil and sea salt, wrap well, and place in the oven for buttery soft, delicious garlic.
Prep Time 5 mins
Cook Time 45 mins
Course Condiment


  • baking sheet
  • aluminum foil
  • parchment paper


  • 1 c. garlic cloves, peeled, store bought
  • 1 T. Olive oil
  • 1 t. Sea salt


  • Preheat oven to 325F.
  • Line a baking sheet with piece of foil and place a piece of baking parchment paper on top o the foil.
  • Place the garlic cloves on the parchment paper. Top with the olive oil and salt. Gently toss to coat all of the garlic cloves.
  • Wrap the parchment paper around the garlic cloves and crumble to close. Wrap the foil around the the parchment to secure it closed.
  • Bake for 45-60 minutes checking for doneness that the cloves have softened and are easily mashable with a fork but are not beginning to brown. Remove from the oven and allow to cool completely. Store in the fridge for up to a week or in the freezer for up to a month.


Peeled garlic cloves can be found in the refrigerated produce section of most supermarkets.
Keyword garlic recipe, kosher, kosher foodie, roast garlic