| 1 | * Ingredients |
| 2 | |
| 3 | - 1 or 2 heads of garlic |
| 4 | - Two tablespoons of olive oil |
| 5 | |
| 6 | * Directions |
| 7 | |
| 8 | 1. Preheat oven to 400°F |
| 9 | 1. Separate the cloves of the garlic heads; leave the skin on the |
| 10 | individual cloves (only removing lose bits of skin). |
| 11 | 1. Put onto a piece of aluminum foil and throw a tablesoon of olive |
| 12 | oil on top of the cloves. |
| 13 | 1. Rub the olive oil over the cloves |
| 14 | 1. Turn the foil into a pouch and roast in a preheated 400°F oven for |
| 15 | an hour |
| 16 | |
| 17 | * Notes |
| 18 | |
| 19 | The roasted garlic bits keep for a few days in the fridge so there |
| 20 | isn't really any reason to roast less than a full head of |
| 21 | garlic. Obviously you can throw some spices in if you want, but I |
| 22 | usually just roast the garlic because I use it in heavily spiced |
| 23 | things anyway. Don't try to roast more than two heads worth of cloves |
| 24 | in a bunch, but naturally you can throw a bunch of pouches into the |
| 25 | oven if you have a need for an absurd amount of roasted garlic. |