- Preheat the oven to 400 degrees F.
- Peel the outer skin from the garlic bulb but make sure the skin around the individual cloves stay put.
- With the root end on your cutting board, slice the top 1/4 off the bulb. This will expose the cloves. The root end will keep the cloves all attached together.
- Place the garlic head (bulb) on a sprayed piece of aluminum foil. (Some people use small pieces of aluminum in a muffin pan so they won't move around.) It's okay to place more than one bulb per piece of foil. Drizzle the bulbs with some olive oil, using your fingers to ensure the garlic bulb is well coated. This will prevent burning.
- Cover with more aluminum foil. Bake for 30-35 minutes, or until the cloves feel kinda squishy and soft when pressed.
- Allow to cool slightly. Use a small sharp knife to slit the skins around each clove. Squeeze the roasted garlic cloves out of the skins.
This is especially tasty when spread on crispy buttery bread. Or mash with a fork to use for cooking or adding to salad dressings. Or mix with sour cream to top baked potatoes. Or add to a little parmesan cheese, butter and pasta.
FYI: The big "whole" is the bulb, and the individual parts are called "cloves. Some people (yes, including the past me) get these mixed up.
Alternate: Instead of using the oven, you could roast it in the foil on a grill. The aroma it gives off sometimes flavors other foods on the grill.
Copyright (c) 2009 VP Lawrence-Williams