Rachael Ray's Easy Roasted Garlic

Here's how Rach roasts garlic for a smooth, spreadable texture.
Publish date:
roasted garlic

Recipe by Rachael Ray

This recipe originally appeared in our Summer 2020 issue. Get the magazine here


  • A few heads of garlic
  • Oil
  • Salt and pepper
  • A few sprigs of thyme
  • 1 large bay leaf


Roasting garlic tames its bite and gives the cloves a smooth, spreadable texture. Here’s how to make it at home: Cut the ends off a few heads and put them on a sheet of foil. Drizzle with oil, season with salt and pepper, and add a few sprigs of thyme and 1 large bay leaf. Wrap up the garlic and roast at 400° until very tender, about 1 hour. I roast six heads at a time, let them cool, then remove the cloves and mash them into a paste. Roasted whole cloves and paste freeze well, so stash them away and add to sauces, stir into ricotta, or spread on hot bread with good olive oil.