Recipe

Sweet Roasted Garlic Cloves

Slow-roasted until golden, jammy, and spreadable, these sweet garlic cloves turn toast, pasta, veggies, and leftovers into something suspiciously impressive.

By Matt Campbell

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4.9

A small white dish filled with golden, caramelized roasted garlic cloves glistening with olive oil on a wooden cutting board

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Roasted garlic is already a whole personality. But sweet roasted garlic cloves are the glow-up: mellow, caramelized, and soft enough to smash into a paste with the back of a spoon. The flavor goes from sharp and spicy to buttery and almost nutty, like garlic decided to put on a cozy sweater and behave.

This method roasts separated cloves instead of a whole head, which means more surface area, more browning, and more of those sticky, sweet edges. You can eat them straight (no judgment), spread them on bread, whisk them into dressings, or stir them into basically anything that needs a fast flavor upgrade.

Roasted garlic cloves spread on a piece of toasted sourdough with flaky salt

Why It Works

Jammy texture, not watery. Roasting cloves covered traps steam so they soften, then you finish uncovered for light caramelization.
Sweetness without dessert vibes. A small amount of honey or maple boosts garlic’s natural sugars and helps the cloves bronze faster.
Big flavor, low effort. Peel once, roast hands-off, then use all week like a secret ingredient you definitely meant to plan.
Flexible seasoning. Keep it classic with salt and olive oil, or go herby, spicy, lemony, or all three depending on your mood.

Storage Tips

Refrigerator

Cool completely, then store in an airtight container in the fridge. For best texture and flavor, cover the cloves with a thin layer of olive oil. They keep well for 7 days. Do not store garlic in oil at room temperature.

Freezer

Freeze cloves on a parchment-lined tray until firm, then transfer to a freezer bag. Or freeze as a paste in teaspoon-sized dollops. Best within 3 months.

Food safety note

Garlic stored in oil needs proper refrigeration to reduce botulism risk. Keep it cold, use within a week, or freeze for longer storage.

Common Questions

Do I have to peel all the cloves?

For this recipe, yes, because the goal is sweet, browned cloves you can use immediately. If peeling a whole pile sounds like a personal attack, try this: separate the cloves, pour boiling water over them for 1 minute, drain, then peel. The skins slip off way easier.

Can I roast a whole head instead?

Absolutely. Slice the top off, drizzle with oil, wrap in foil, and roast at 400°F for 40 to 55 minutes. It will be softer and milder, but you will get less caramelization than separated cloves.

Why are my cloves bitter or dry?

Usually the oven ran hot, the cloves roasted uncovered too long, or the sweetener scorched. Start covered to soften, then uncover only at the end to brown. Keep the honey minimal, make sure the cloves are well-coated in oil, and roast on the middle rack. Also check your garlic. Older cloves can taste harsher.

Can I make these without honey or maple?

Yes. They will still taste sweet because roasting brings out natural sugars. The added sweetener just nudges things toward deeper caramel notes.

What do I do with sweet roasted garlic cloves?

Smash into butter for garlic bread, stir into marinara, whisk into vinaigrette, fold into mashed potatoes, blend into hummus, or toss into pan sauces. Basically, wherever you want flavor without sharp garlic bite.

How do I reheat them?

Warm gently. Microwave in 10-second bursts, or warm in a small skillet over low heat with a splash of oil. You can also cover and warm in a 300°F oven for about 8 to 10 minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Chef’s knife
Cutting board
Small baking dish or sheet pan
Aluminum foil (or a small lidded oven-safe dish)
Small bowl and spoon

I started making sweet roasted garlic cloves after one too many “quick dinners” that tasted like I gave up halfway through. You know the ones: pasta with vibes, a sad chicken breast, vegetables that were technically cooked. Then I roasted a whole pile of cloves on a Sunday, and suddenly Tuesday night leftovers were getting the deluxe treatment. A spoonful whisked into a pan sauce and I felt like I’d put on real pants. The best part is it’s the same garlic, just with better PR.