1 head garlic, whole, unpeeled
Start by preheating the air fryer at 400°F for 3-5 minutes.
Meanwhile, cut the garlic bulb in half to expose the garlic cloves. I do this rather than just cut the top off because I don’t like to waste any garlic. Instead, I roast both halves so that nothing is wasted!
Cut a couple squares of aluminum foil for each half of the garlic. Fold the foil up around the garlic and twist the top to seal it. No oil is actually needed to roast garlic but if you prefer, you can drizzle a little over the exposed cloves before sealing the foil.
Place the garlic cut side up in the air fryer and cook for 20-25 minutes. Start at 20 minutes and check the garlic for doneness. Carefully unwrap the foil using tongs to check. The garlic should look golden and caramelized. If it’s not quite done, wrap it up again and continue roasting for another 2-3 minutes at a time until done.
Once done, remove the garlic from the air fryer and allow to cool for 5-10 minutes before unwrapping.
When ready, unwrap and gently squeeze the garlic so that the cloves pop out of their shell or peel off their skin. Garlic peels easily after roasting!
Place the roasted garlic in an airtight container in the refrigerator for up to two weeks or in the freezer for longer.
Stored in the freezer, roasted garlic will stay fresh for months. You can store as whole cloves, or mash them up before freezing. An easy way to avoid them freezing into one lump is to place the mashed garlic into ice cube trays and allow them to freeze, then transfer to an airtight container.