Roasted Garlic Cloves

Roasted Garlic

Toronto Garlic Festival
Roasted garlic has a sweet caramel flavour that goes wonderfully in desserts.
Servings 4


  • 4 large heads (bulbs) garlic skin left on
  • 60 ml Vegetable oil Use a flavourless oil such as canola, corn or other neutral cooking oil


  • Preheat oven to 350°F (170 C).
  • Remove dirt from garlic with a damp cloth, keeping wrappers intact.
  • Cut the top 1/4 inch off heads of garlic to expose cloves, leaving bulbs and wrappers intact.
  • Place garlic bulbs in baking dish. Add oil and toss to coat.
  • Turn garlic cut side up. Cover with aluminum foil.
  • Bake until garlic skins are golden brown and cloves are tender, about 60 minutes. Cool.
  • Holding each bulb, squeeze roasted garlic pulp from the top.


For a savoury dish, use olive oil instead of vegetable oil, and add salt and pepper to taste.
It's because the garlic is left whole, not crushed or chopped, that the strong garlic flavour - from the compound allicin - is not created. The result is a more mellow flavour, with hints of sweetness, that works well in desserts. The following recipe describes the simple steps for roasting garlic. For a savoury dish, olive oil, salt and pepper and other herbs may be added.
We prefer to roast individual cloves, instead of whole bulbs, as this allows for more of the pulp to be retrieved.
Produces approximately  125 ml (1/2 cup) of mashed garlic, depending on size of cloves.