Roasted Garlic

Instructions

1. 1

   Preheat the oven to 400 F (205 C) degrees. Peel the outer layer (aka papery skin) off each garlic bulb, making sure to leave the whole bulb intact with all of the cloves still connected.

2. 2

   Slice 1/4 -inch top off the head of each garlic bulb, exposing the tops of the garlic cloves.

3. 3

   Place each garlic bulb in the middle of a piece of aluminum foil, drizzle with 1-2 teaspoons of olive oil and make sure that the oil sinks all the way down into the individual garlic cloves.

4. 4

   If preferred, sprinkle it with a pinch of salt. Wrap the whole garlic head in foil and repeat the same process with the rest of your garlic bulbs.

5. 5

   Place them onto a baking sheet and roast for 40 minutes.

6. 6

   To check doneness, remove foil packets from the oven. Carefully open the foil and insert a paring knife into a garlic clove. If it is soft, it should be ready. If not, wrap it up and put it back in the oven for 5-10 more minutes.

7. 7

   If you want it to get even more browned and caramelized, you can unwrap it and let it roast for another 5-7 minutes after it is fully softened. Though I would keep a close eye on them during this step as you do not want them to burn.

8. 8

   Let roasted garlic cool for 5-10 minutes on the counter. When ready, carefully let the steam out as you remove the aluminum foil.

9. 9

   To remove the now-roasted garlic from cloves, you can either squeeze the whole head of garlic or remove each clove one by one with a teaspoon or cocktail fork.

10. 10

    If you prefer to roast garlic cloves individually, you can place them in a large ramekin. Drizzle them with olive oil, cover the ramekin tightly with foil and bake until tender.