Just the smell alone of roasted garlic is amazing. But it's even better in recipes or on top of some warm crusty bread. I've got a fool-proof way to make it and it's so easy! Plus, roasting garlic makes it easier to digest.
Here's how:
Ingredients
Whole head of garlic
Olive Oil
Preheat your oven or toaster oven to 400°F (200° C).
Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.
Cut 1/4 to a 1/2 inch from the top of the cloves, exposing the individual cloves of garlic.
Put the garlic in aluminum foil and create a cup around it so the oil won't run out.
Drizzle the garlic with olive oil and rub it all over to make sure it's completely covered.
Cover the bulb with the aluminum foil.
Bake for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed. I use a fork to test the softness.
Let the garlic cool (it's hot, be sure to wait until it's completely cooled) and remove roasted the cloves from their skins. Once they're cooled I simply squeeze the garlic out of their skins, or you can use a cocktail fork or chopstick.
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