Did you know you can make the best roasted garlic without the use of oil and/or aluminum foil? I feel like every tutorial online tells you to cover your garlic in tons of uneeded oils, salts and then wrap it up in chemically filled foil. Totally don’t need to do that though, there is a much safer method that works just as great and tastes so much cleaner.
Today I’m going to be showing you my way of roasting garlic. It’s incredibly simple, easy to put together and in less than an hour you’ve got the most flavor-rich, antioxidant-filled goodness that’s perfect for spreading on just about everything. Fresh bread, veggies, or you can mix it in salads, top pizzas and even eat it as is. Which I’m totally guilty of.
The Perfect Oil-Free Roasted Garlic
Prep
Cook
Total
Yield 1 pint
All the flavor without the added fat. The cleanest way to roast garlic, completely foil-free.
Ingredients
- 6-8 Whole Garlic Bulbs
- Unbleached Parchment Paper
Instructions
- Remove any loose outside layers.
- Cut the tops off exposing each bulb.
- Lay face-down on an unbleached parchment paper lined baking sheet.
- Bake at 375 degrees F for 35 minutes, flipping halfway through.
- Remove from the oven and let cool for about 10-15 minutes.
- Begin peeling each clove slowly, starting with the outer layers and working your way inward.
- Add them to a pint-sized mason jar and seal, these will keep fresh in the fridge for a week.
- Serve spread on bread, mixed in sauces or topped on your favorite meals.
Notes
Perfect to prep ahead in bulk for meals throughout the week.
Courses Side, Topping
Cuisine Vegan, Gluten-free, Oil-free
So simple! I’ve been using the oil and foil method. I’m trying this over the weekend. Thank you xoxo
Thanks! I hope you love it 🙂
I’m a big fan of garlic. Yum!
Me too! 😀
YAY!!!! I’ve been waiting for this recipe of yours…HUGE garlic fan 🙂 I’ve never roasted whole bulbs before because we don’t use foil – I can’t wait to try this!
YES! I was going to announce it on Instagram tomorrow, so happy you saw it today though. I can’t wait to hear what you think of this method when you get a chance to try it out! (I also don’t use foil)
I’m going to try this the next time I bake. Sounds wonderful! Thanks 🙂
Wonderful, hope you enjoy!
Is there anything better than roasted garlic?! I will have to try doing it this way! The simpler, the better imo 😀
Right?! I totally agree, I hope this method works perfectly for you – enjoy! <3
Love this!! I think some roasted garlic hummus is in my v e r y near future haha- thank you!
Thanks! Wow, that sounds SO amazing! I’ve been eating hummus non-stop lately – great idea! <3
Great recipe! I try to avoid the use of foil whenever possible, so this is great. Roasted garlic is a must too…I can’t wait to pick up some fresh heads this weekend. Thanks for sharing!
Thanks so much Jennifer! You’ll have to let me know what you think if you try this out, roasted garlic is seriously the best. I love prepping a ton of it for the week <3
What are your thoughts on adding some rosemary to the tops when you flip em over??
That sounds like a great idea! Rosemary is always wonderful with garlic, you might even try breaking off a few pieces and stuffing them into each clove! It might need to be watched, so it doesn’t burn.
I saw this recipe demonstration on YouTube thanks to….Mary’s test kitchen. Looking at your page gives me some nice ideas. Thanks ladies!
Hi Nina, thanks for checking out my page!
Wonderful…thanks so much!
Hope you enjoy!
Hi, how long can you keep this in the fridge in an air tight container? Thanks 🙂
Hi Annie, I’d recommend no longer than a month. If you want to go beyond that you can blend it up in larger batches and store it in the freezer. I like to use a small silicon mold to make little chunks of it to pop in food as I’m cooking. Hope that helps!
I’m not 100% clear — which way is “face-down”? With the cut part down? And I’m curious if you have found a good solution for covering baking dishes that don’t have lids? I’ve tried a couple different silicone covers (supposed to be oven-safe), and I can always smell/taste the silicone in the food, which doesn’t seem like a good thing, so I’m back to using foil for that, and it’s my last foil holdout.
If you have to use foil as a cover or wrap, just line it first with parchment paper which provides a barrier between food and foil.
My apologies, “face-down” refers to the cut-side down aka the flat side. That way it can caramelize against the surface of the baking sheet and evenly cook the inside of each clove. Usually I wrap my baking dishes with parchment paper and lower the oven rack so it’s not close to the top of the oven, which could burn. But you can also line foil with parchment if aluminum touching your food is an issue.
Thank you! I’m a big fan of foil free cooking. Thumbs up for this idea.
You’re very welcome!
Hi! Mary of Mary’s Test Kitchen sent me! From reading about you I know I’ll love your site. Great non-toxic minds think alike. Prior to watching Mary’s vid on roasting garlic, I saw another vid on “roasting” garlic in the Instant Pot. Turns out you steam it for 5 min, do natural release for 10 min, then quick release. I thought this was great until I saw you still have to bake for another 5-10 min. Adding up the minimal times including 3 min to come to pressure and 30 seconds for quick release, that’s 23 1/2 min! I’m going to try both ways but I have a feeling I’ll be using your way unless it’s a sweltering day! I also am 98% oil free and only use foil with parchment if I have to use it. Looking forward to browsing through your site. Bookmarked!