Can You Freeze Roasted Garlic? Learn How to Do This Right

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There are few things tastier than garlic and one of those things is roasted garlic. It’s really a shame when you make too much and have to throw out some, but perhaps freezing the leftovers will work better. But can you even freeze roasted garlic?

If you, like us, enjoy roasted garlic, then we must all go on to figure out all we can about freezing roasted garlic.

Can You Freeze Roasted Garlic?

One of our readers has sent us a message regarding this very same problem. Here’s the message they sent:

I roasted a few heads of garlic for a recipe, and I have some left over. I like to spread roasted garlic on toast or us it in recipes as I find it has a milder taste than raw or fried garlic.

However, it takes a long time to make, and I don’t always have it handy when I want it. Now that I have leftovers, I’m wondering if it’s possible to roast garlic ahead of time and then freeze it to use later.

I don’t know anyone else who makes roasted garlic at home, so no one was able to give me a definitive answer. Can you freeze roasted garlic?

Yes, you can definitely freeze roasted garlic! It’s so wonderful to hear that you roast it at home, since it can be expensive to purchase in stores.

You can freeze roasted garlic either in full cloves, or you can squeeze the garlic from the cloves and then freeze it as a paste. Either method works well when freezing garlic paste.

If you prefer to season your garlic paste before using it, it’s fine to add seasonings to it before freezing, such as spices or ginger.

How to Freeze Roasted Garlic?

If you are the only person who eats it, I suggest freezing it in single serving size cubes so that none go to waste.

Whole cloves

To freeze whole cloves, simply place the cloves on a baking sheet.
Place the sheet in the freezer until the cloves are hard enough that they won’t stick together.
Place the garlic cloves into freezer bags or a hard-sided freezer-safe container.

Paste

If you prefer to have a ready-made paste, then freeze the roasted garlic in paste form.

Allow the roast garlic to cool enough to handle before squeezing the roast garlic from the cloves.
Once all the roasted garlic is out, mash it until smooth.
To freeze, place mashed roast garlic into ice cube trays.
Place the trays into the freezer until frozen.
Then, pop the cubes out and place them into freezer bags.

How to Keep Frozen Roasted Garlic for Longer?

You can also make sure that your roasted garlic will keep in the freezer for longer. You can do that by using a vacuum sealer which will take out all the air from the freezer bag or container and ensure that no oxigen is left in. This means that whatever you put in the freezer will maintain its flavors for longer.

We have a few great vacuum sealers on our list, but you can also check out our most favorite – the FoodSaver V4840 2-in-1 Vacuum Sealer Machine. This one works with both freezer bags and containers and will save you time and money in the long run.

How to Use Frozen Roasted Garlic

The way you’re going to use your frozen roasted garlic depends on the way you chose to freeze it – in whole cloves or paste.

Frozen in cloves

To use, remove a garlic clove from the freezer and allow to thaw before using in recipes.

Frozen as paste

To use, remove a cube from the freezer bag and allow it to thaw in a small container before using.
Add it to your favorite recipe or simply spread it on some crusty bread.
For best results, use thawed garlic paste within two days of thawing. It is not recommended to refreeze previously frozen roasted garlic.

Roasted Garlic Recipe

When it comes to making your roasted garlic recipe, you won’t need a lot of things.

Ingredients

1 or more heads of garlic
olive oil

Method

Heat the oven to 400°F.
Peel the outermost paper layers of garlic, but leave some on, and trim the top of the head of garlic.
Drizzle some olive oil on top of the garlic
Wrap it in aluminum foil and put it into the oven for 40 minutes.
Check the garlic – it will be done when the center clove is completely soft.
If not yet done, allow it ten more minutes and check again. Repeat until all cloves are soft.