Air Fryer Roasted Garlic
Roasted garlic is a staple in many kitchens. It adds a rich, savory flavor to a variety of dishes, however, traditional oven-roasting can take up to an hour, which is not always practical for busy home cooks. I’m going to show you how to make air fryer roasted garlic in a fraction of the time.
You see, I love kitchen gadgets. I resisted getting an air fryer and an Instant Pot for a while, but I can honestly say now that I own both, I love them (and let’s get real, who doesn’t want to make Instant Pot dulce de leche in less than an hour?!)
I like to think of roasted garlic as a cook’s secret weapon. It’s an easy and quick way to elevate the flavor of soups like this chicken Florentine soup), sauces like this lentil Bolognese sauce), or pasta like this creamy pesto gnocchi. It also freezes well so you can also make a batch and save it for later!
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💞 Why You’ll Love This Recipe
✔️ It takes half the time of a conventional oven.
✔️ Roasted garlic has a deep, caramelized flavor you don’t get from raw or sautéed garlic.
✔️ It’s easier on the stomach than raw garlic.
📋 Ingredients
Ingredient Notes
- Garlic—Choose a bulb of garlic with unblemished skin and tightly packed cloves.
- Olive Oil—The quality of olive oil you use doesn’t really matter as it’s more to keep the garlic moist inside the foil than for flavor.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.
Ingredient Substitutions
- Olive Oil—You can substitute any light or neutral oil you like or have on hand.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳 How To Make Air Fryer Roasted Garlic
STEP 1—Carefully slice the top section of a bulb of garlic.
STEP 2—Place the bulb and the sliced-off top on a piece of foil. Drizzle with olive oil.
STEP 3—Replace the top and gather the foil around the base of the bulb.
STEP 4—Wrap the bulb tightly in foil then bend the foil over at the top to seal.
STEP 5—Place the sealed bulb in the basket of an air fryer.
STEP 6—Cook the bulb until golden, fragrant, and soft. Carefully unwrap the foil.
STEP 7—Once the garlic is cool enough to handle, squeeze the roasted garlic from the bulb into a bowl or storage container. It will be quite sticky!
STEP 8—Add roasted garlic to any recipe or dish where you would normally add chopped garlic.
🗣 Expert Tips
1. Use the freshest garlic you can find and gently squeeze the bulb before you buy. If the cloves feel dried out put it back.
2. Trust your nose! Feel free to check your bulb for doneness after about 25 minutes.
3. Roast more than one bulb at a time to have extra on hand.
📝 Recipe Notes
- If you prefer your roasted garlic bulb to have an even deeper, caramelized color do not place the top on the bulb during cooking.
- Let the bulb cool almost completely before handling it to avoid burned fingertips.
- Roasted garlic will keep, stored inside an airtight container in the fridge for up to one week, or in a tightly sealed container or zipper-top bag in the freezer for up to one month.
🙋♀️ Recipe FAQ
If your garlic bulb is soft, or the cloves cave in and feel hollow when gently squeezed, throw it away. Also, a green sprout coming through the top of the bulb is a sign it’s been sitting too long. Choose another bulb.
Raw garlic has a sharper aroma, is crunchy, almost like an apple, and can be hard on the digestive system. Roasted garlic is creamy and spreadable, has a softer aroma and taste, and can be a little easier on your insides.
The short answer is—anything you want! Seriously though, use roasted garlic anywhere you would raw garlic. Just keep in mind that roasted garlic has a creamy texture and a softer taste than uncooked garlic. Add it to pizza, eggs, pasta sauce, soups, mashed potatoes, hummus, salad dressings, mayonnaise, and more!
🧄 Use Roasted Garlic In These Great Recipes
Did you make this air fryer roasted garlic? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
🖨 Recipe
Air Fryer Roasted Garlic
Equipment
- Sharp knife
- Cutting board
- Aluminum foil
- Measuring spoons or digital kitchen scale
- Air fryer
Ingredients
- 1 bulb garlic
- 1 teaspoon olive oil
Instructions
- Carefully slice the top ¼-inch (½-cm) or so from the top of a whole bulb of fresh garlic. Place the cut bulb and the sliced-off top in the middle of a square piece of aluminum foil.
- Drizzle the olive oil over the exposed cloves of garlic (some of the oil will leak out of the bulb). Rub the outside of the bulb all over and the top in any oil that leaks onto the foil. Place the top back on the bulb and wrap it tightly but gently in the foil square. Squeeze the foil at the top of the bulb to compact it.
- Place the wrapped bulb in the basket of an air fryer. Place the basket in the air fryer and cook the garlic at 350ºF (180ºC) for 25 to 30 minutes, or until the cloves are tender and/or golden.
- Once the garlic is cooked, use a pair of tongs to remove it from the air fryer. It will be very hot! Set it aside to cool for at least 20 minutes and preferably longer.
- Once the garlic is cool enough to handle, squeeze the garlic cloves from the bulb into a small bowl or container. As you squeeze the bulb, push upwards with your thumbs and fingers. The roasted cloves will squeeze out of the bulb like toothpaste from a tube! Store the garlic in an airtight container in the fridge for up to one week, or in the freezer for up to one month.
Notes
- If you prefer your roasted garlic bulb to have an even deeper, caramelized color do not place the top on the bulb during cooking.
- Let the bulb cool almost completely before handling it to avoid burned fingertips.
- Roasted garlic will keep, stored inside an airtight container in the fridge for up to one week, or in a tightly sealed container or zipper-top bag in the freezer for up to one month.
