Roasted Bulb of Garlic (Airfryer Edition)
Want everyone to love you, but you're short on time? Make roasted garlic in the Airfryer. There's no better way to entice your favourite folks than a loaf of sourdough slathered with rich, caramelized garlic — because few things say comfort like sharing warm bread and bold flavour. This version of our legendary Roasted Bulb of Garlic is your quick-draw secret weapon: soft, golden cloves with that same slow-roasted depth, ready in a flash and without heating up your kitchen. With just foil, a drizzle of oil, a splash of veggie broth, and a little outlaw attitude, you'll unlock bold, buttery garlic flavour. Slather it, stir it, or smash it into anything that needs a little plant-based punch.
Ingredients
- 1 garlic bulb
- ¼ cup low-sodium vegetable broth
- 1 tsp olive oil
- 1 large sprig of thyme, oregano, basil, or parsley leaves
Instructions
- Preheat air-fryer to 350°F.
- Remove the outer skin from the whole garlic bulb and cut ¼ inch off the tip of the bulb, exposing the ends of the individual cloves within.
- Place in a small baking dish (like a ramekin). Cover with ¼ cup low-sodium vegetable broth, 1 tsp olive oil, and a sprig of thyme leaves.
- Loosely cover the top with aluminum foil (do not seal the baking dish, or the garlic will steam instead of bake). Cook for 20–25 minutes, checking at the 15- and 20-minute marks. The cloves should be soft, golden, and caramelized.
- Let it cool slightly, then squeeze the roasted cloves out like butter!
Breakout Trick
You can always roast extra, peel the leftover roasted cloves, and freeze them individually on a small plate for about 30 minutes before transferring them to a small container, freeze for up to 6 months. That way, you can pull out one or two roasted cloves as needed.
Nutrition
Calories: 20kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 28mgFiber: 0.2gSugar: 0.1gVitamin A: 1IUVitamin C: 2mgCalcium: 13mgIron: 0.1mg
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