How to Roast Garlic without Foil-Little Sprouts Learning

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Do you love garlic? When you roast garlic, it gets milder and sweeter. It makes a wonderful addition to sauces, soups, and just about anything. There are so many great things to make with excess garlic from the garden.

hand salting heads of garlic ready to go in the oven and a roasted garlic fresh out of the oven.

You can even use it as the main component in pasta to whip up a quick meatless meal for dinner.

We grow tons of garlic. We grow soft neck garlic and braid it so it lasts all year long. That way we don’t have to eat grocery store garlic at all. When it’s time to plant garlic again in the fall, we use the same braided garlic and plant this biggest clove from a few heads.

Roasting garlic

Head of garlic with top portion sliced off for roasting

Take your head of garlic and cut about ½ inch off the top of the whole thing. Place it in a casserole dish that has a lid. Do this with the rest of the heads you have for roasting. Sprinkle all the heads generously with salt and olive oil. Place the lid on the garlic and roast it in a 350-degree oven until it’s soft and spreadable. If you don’t have a dish with a lid, cover it tightly with foil.