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Learn how to roast garlic cloves, store them in the freezer, and enjoy them. Easy 5-step process to add flavor to your dinner tonight.
If ever there was a secret for easily enhancing the flavor of a dish without adding a lot of extra calories, it's roasting garlic cloves in the oven.
Once you know how to do it (and have some stashed in your freezer,) you'll never eat another boring dish again.
It's perfect for a low-carb, South Beach phase 1 or ketogenic diet because you get all the benefits of garlic without adding calories or carbs.
And it's simple to do... so let's get started.
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Directions with Pictures
You're going to want to roast several garlic bulbs at one time, so there is plenty to freeze!
Step 1 - Remove loose, papery skin and cut the top off.
Leave the skin of the individual cloves in place. Slice a layer from the top of the head of garlic so that the tips of the cloves are nipped off and exposed. The cloves a little lower on the side of the garlic head can be hard to get. A ½-inch cut will generally get them all.
Step 2 - Drizzle with olive oil and sprinkle with salt.
Place the garlic head on a piece of aluminum foil, drizzle with 2 teaspoons of olive oil, and sprinkle with salt. The oil will permeate the head of garlic and run down the sides, and that's a good thing. You want the entire head to be coated.
Alternative method: Place the garlic head in a cupcake tin and cover it with aluminum foil.
Step 3 - Enclose in aluminum foil.
Fold the aluminum foil into a packet... or just pull up the sides and scrunch them closed at the top.
Step 4 - Roast the garlic head.
Bake the packet in a 400°F oven for about 45 minutes. The same process is used to cook the garlic head on the grill or in a toaster oven. The cloves will be fork-tender when they are done. Allow the head of garlic to cool for about 10 minutes before working further with it.
Step 5 - Squeeze out the cloves.
Grab the head of garlic by the closed bottom and squeeze out the cloves. Use a fork to tease out any that don't fall out easily.
Storage
Roasted garlic will stay good in the refrigerator for 3-4 days. Store whole cloves or mashed cloves in an airtight container and lift out as needed.
How to Freeze Roasted Garlic Cloves
Freeze whole roasted garlic cloves or mashed cloves. Spread whole cloves in a single layer on a baking sheet and allow them to freeze before transferring them to an airtight bag or container.
For mashed garlic cloves, freeze in small portions, such as 1 teaspoon, in an ice cube tray.
For the best results, use within 2-3 months.
Defrost in the microwave in 30-second bursts at 50% power to use immediately. Defrost for several hours or overnight in the refrigerator or add directly to dishes that will be cooked, such as soups or baked dishes.
Recipe Ideas and Ways to Eat Roasted Garlic
Most people don't enjoy raw, uncooked garlic. But that's not the case once it has been roasted. Caramelized garlic has a sweetish, mellow flavor and a buttery feel and can be eaten all by itself.
Or, try one of these ideas:
- Stir cloves into crock-pot mashed potatoes.
- Spread mashed cloves on microwave corn in the husk or into vegetables like cauliflower or green beans.
- Mix them with softened butter (and herbs, if desired.) This mixture will liven up vegetables, pan-fried chicken or fish, and shrimp scampi.
- Add whole cloves as a pizza topping, or spread mashed garlic on the base and crust.
- Add whole or mashed cloves to spaghetti or pasta dishes.
- Add whole or mashed cloves to soup.
- Toss whole cloves into a salad.
- Rub garlic like a paste on meat before roasting.
- Use it in hummus, or add to 4-ingredient guacamole, or other dips that call for garlic.
- Spread it on a slice of crusty bread, crackers, or toast.
You'll find more creative ideas in 25 Things to Do with Roasted Garlic by The Wicked Noodle.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
How to Roast Garlic Cloves and Freeze Them
Ingredients
- 1 Garlic Head
- 2 teaspoons olive oil
- Salt
Instructions
- Preheat oven to 400°F.
- Peel off any loose papery skin, leaving the skin on the individual cloves.
- Cut about ½ inch off the top of a head of garlic so that the tips of the cloves are nipped off and exposed.
- Place the head of garlic on a piece of aluminum foil and drizzle olive oil on top, then sprinkle with salt.
- Fold up the sides of the aluminum foil into a packet.
- Bake for about 45 minutes or until the cloves are fork-tender.
- Allow the head of garlic to cool about 10 minutes before working with it.
- Grab the head of garlic by the closed bottom and squeeze out the cloves. Use a fork to tease out any that don’t fall out easily.
- Enjoy the cloves whole or mash with a fork.
Freezer Storage
- To freeze, spread whole cloves on a baking sheet in the freezer until the cloves are firm and then transfer to an airtight container. Or, mash garlic and freeze small portions in an ice cube tray. For the best results, use within 2-3 months.
- Defrost in the microwave in 30-second bursts at 50% power to use immediately. Defrost for several hours or overnight in the refrigerator or add directly to dishes that will be cooked, such as soups or baked dishes.
Notes
Nutrition
This recipe was posted on January 7, 2014, and was updated to improve the reader experience.
Sweet Rose Hawaii says
instead of peeling the paper I soak the garlic and water first and also trim the bottom root piece off. nice coarse salt and some fresh Rosemary really tops It off!
Tracey G Rosenblatt says
I made this and mashed them up and used in mashed potatoes, loved the taste. My 15 year old son loves the taste too.
Thank you for the ideas of how to use the garlic with other things.
Marjory Pilley says
Great way to use them! Thanks for sharing and I'm so happy the information was helpful!
Donna says
I roasted a whole bag of Costco Peeled garlic.. Tossed with olive oil, and sprinkled some summer savory on top.
Turned out great.
Marjory Pilley says
Jealous! I'd love to have that on hand right now!
Nathan says
Can you re-roast it? (after you refrigerate it?)
Marjory says
Hi! You will want to heat it up, but you won't need to go through the roasting process again!
olivia says
how long will the garlic keep in the freezer ?
I love roasted garlic b/c fresh is just too strong for me.
thank you for a response !
Marjory says
Hi! You should prepare and then freeze it right away. Once frozen, it is safe to eat for a long time, but for best quality we eat within 2-3 months. Thanks for the question.
Sweet Rose Hawaii says
if the garlic is too strong have you tried black garlic? it is really sweet!
Ruth says
Does frozen garlic need to defrost before using? Thinking of freezing raw garlic.
Marjory says
Hello! Once you've roasted garlic cloves in olive oil, use them directly from the freezer when cooking!
Barbara Karr says
Thanks ever so much! When the farmers' markets are open this summer I am going to pick up loads of garlic. I didn't know you could freeze it. Now that I do know I can stock up. Wisconsin has such a short growing season before we are at the mercy of big grocery retailers again. This is another great way to cut that grocery budget, Thanks again. BKarr
Marjory says
Your so welcome! Thanks for your comment!
Cynthia Markham says
Can you can the roasted garlic in Mason jars?
Marjory says
Hello! I'm not very familiar with the process for canning. But, it seems like it would work.
Janie says
I can't believe I haven't done this before. It was so easy to do. I made garlic toast and everyone raved. Thans for the recipe.
Karen says
Thank you for sharing this recipe. I can't wait to purchase the garlic. Double excited about trying to freeze it. This will really come in handy for me.
Marjory says
I hope you enjoy it! It's such an easy way to add flavor to recipes!