Roasted Garlic
Prep time: 5 minutes
Method
1. Preheat the oven to 400°F.
2. Peel away the papery outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3. Place the garlic heads on a sheet of aluminum foil. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Wrap up foil and bake at 400°F for 45-50 minutes, or until the cloves feel buttery soft when pressed and its sharp taste turn sweet and nutty.
4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm toasted bread, mixed with hummus/salsa for a delicious veggie dip, or mixed in with mashed potatoes and pasta to add flavour in place of salt.
