5 Minute Air Fryer Roasted Garlic

image of realistic top down mise en place shot showing the fresh ingredients whole garlic bulbs olive oil and salt arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

5 Minute Air Fryer Roasted Garlic

Discover how to make rich, sweet, and buttery roasted garlic in just 5 minutes using your air fryer. This quick method yields perfect caramelized cloves without the long oven wait.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 1 head

Course: Condiment, Side Dish

Cuisine: American

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

Garlic Head

1 head whole garlic bulb firm and heavy
1 tsp extra virgin olive oil or avocado oil
1 pinch kosher salt

Optional Additions

1 sprig fresh thyme or rosemary optional
1 dash paprika or onion powder optional for Mediterranean style

Equipment

Air Fryer,
Heavy-Duty Foil or Ramekin

Method

Preheat your air fryer to 400°F (200°C).
Carefully slice about ¼ to ½ inch off the top of the garlic head to expose the tip of each clove. Leave the outer papery skin intact to hold the bulb together.
Place the garlic on a piece of heavy-duty foil or in a small ramekin. Drizzle with olive oil and sprinkle with kosher salt. Optional: add herbs or spices.
If using foil, wrap tightly to create a sealed packet. If using a ramekin, cover with a lid or foil.
Place the garlic in the preheated air fryer basket and cook for 5 minutes at 400°F.
After 5 minutes, check tenderness. If needed, reduce temperature to 375°F and continue cooking for an additional 5–10 minutes until cloves are soft and golden.
Remove from air fryer and let rest for 5 minutes. Squeeze the bottom of the bulb to release the soft, roasted cloves.

Nutrition

Calories: 50kcalCarbohydrates: 11gSodium: 1mgPotassium: 150mgFiber: 1gVitamin C: 10mgCalcium: 100mgIron: 0.5mg

Notes

This roasted garlic can be stored in the fridge for up to 5 days or frozen for up to 3 months. Always refrigerate or freeze when storing with oil to prevent botulism risk.

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