Simple Roasted Garlic

Roasted Garlic

Yield:  1 head garlic

Cook Time:  40 minutes

Ingredients
1 large head of garlic (or more, I typically roast 5-6 at a time)
Olive Oil for drizzling

Method

1. Preheat your oven to 400°F.
2. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.
3. Using a sharp knife, cut 1/4 inch from the top of cloves (not the root end), exposing the individual cloves of garlic.
4. Place garlic, cut side up on a sheet of foil. I put my garlic in a dutch oven lined with foil. (easy clean up), but a piece of foil is just fine.
5. Drizzle a couple teaspoons of olive oil over each exposed head.
6. Wrap with aluminum foil. (If using dutch oven method, cover the dutch oven.
7. Bake at 400°F for 40-45 minutes or until the cloves are lightly browned and feel soft when pressed.
8. Allow the garlic to cool enough so you can touch it without burning yourself. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

May be stored for up to 2 weeks if placed in a clean jar with lid and covered in olive oil.