Air Fryer Roasted Garlic

square photo of a wood board with roasted garlic head on it along with single cloves

Air Fryer Roasted Garlic

Air fryer roasted garlic is a quick and easy way to achieve the rich, caramelized flavor of traditional roasted garlic in less time. This versatile recipe creates soft, golden cloves perfect for spreading on bread, mixing into sauces, or adding depth to any dish.

Course Appetizer

Cuisine American, Italian

Keyword air fryer roasted garlic, roasted garlic

Prep Time 5

Cook Time 25

Total Time 30

Servings heads

Calories 83kcal

Author Elaine Benoit

Equipment

Ingredients

3 heads garlic
1/4 teaspoon salt (kosher)
1 tablespoon olive oil (or more)

Instructions

Cut a large piece of aluminum foil. Lay it down with the shiny part facing down.
With a sharp knife, cut the tops off of the garlic bulbs, approximately 1/4 inch off.
3 heads garlic
Place each head and the part you cut off face up on the foil.
Sprinkle salt on the heads and dribble oil on top. Seal the aluminum foil (so it looks like a Hershey's Kiss), push down the top so it's not pointing up, and set aside.
1/4 teaspoon salt, 1 tablespoon olive oil
Preheat the air fryer at 400℉, it should take 5 minutes to heat up. At 400℉, set the timer for 25 minutes. At 22 minutes, check the doneness. Here's how: don an oven mitt and remove the foil packet and gently squeeze the sides, it should feel soft.
Carefully open the foil and let the garlic cool for at least 5 minutes before removing the cloves from the paper wrapping.
You can either squeeze it out, or remove with a little fork.
Eat, smile, and enjoy.

Notes

Pro tips

This recipe works with both basket-style and tray-style air fryers, though I prefer using the basket type.
Choose firm, plump garlic heads with tight skins. Fresh garlic will give you a sweeter, more flavorful result.
A generous drizzle of olive oil helps the garlic roast evenly and develop that rich, caramelized flavor. Make sure all the cloves are well-coated.
Air fryers can vary, so begin checking the garlic at the 20-minute mark. Press the foil packet—if it feels soft, the garlic is ready.
Roasted garlic pairs beautifully with add-ins. Sometimes I mix in parmesan and salt, other times fresh herbs (basil, oregano, thyme, rosemary, parsley, or tarragon), sun-dried tomatoes, or even red pepper flakes.
Serving ideas: spread on garlic toast, add to pizza, stir into mashed potatoes, whisk into salad dressings, drizzle over vegetables, or blend into pasta sauce.
Roasted garlic freezes well. Make extra, remove the cloves from their skins, and store them in an airtight container in the freezer for up to 2 months.
Leftover roasted garlic can also be kept in a glass jar or an airtight container in the refrigerator for several weeks.

Nutrition