-* Ingredients
-
- - 1 or 2 heads of garlic
- - A tablespoon or so of olive oil
-
-* Directions
-
- 1. Separate the cloves of the garlic heads; leave the skin on the
- individual cloves (only removing lose bits of skin).
- 2. Put onto a piece of aluminum foil and throw a tablesoon of olive
- oil on top of the cloves.
- 3. Rub the olive oil over the cloves
- 4. Turn the foil into a pouch and throw in the oven at 250°F for an hour
-
-* Notes
-
-The roasted garlic bits seem to keep tolerably in the fridge for a day
-or two so there isn't really any reason to roast less than a full head
-of garlic. Obviously you can throw some spices in if you want, but I
-usually just roast the garlic because I use it in heavily spiced
-things anyway. Don't try to roast more than two heads worth of cloves
-in a bunch, but naturally you can throw a bunch of pouches into the
-oven if you have a need for an absurd amount of roasted garlic.
+* Ingredients
+
+ - 1 or 2 heads of garlic
+ - Two tablespoons of olive oil
+
+* Directions
+
+ 1. Preheat oven to 400°F
+ 1. Remove papery skin, keeping head intact
+ 1. Chop tops of cloves off (to ensure cell walls are damaged and
+ garlic flavor can develop)
+ 1. Put onto a piece of aluminum foil and drizzle a tablesoon of olive
+ oil on top of the cloves, making sure it soaks into cut
+ 1. Turn the foil into a pouch and roast in a preheated 400°F oven for
+ an hour
+
+* Notes
+
+The roasted garlic bits keep for a few days in the fridge so there
+isn't really any reason to roast less than a full head of
+garlic. Obviously you can throw some spices in if you want, but I
+usually just roast the garlic because I use it in heavily spiced
+things anyway. Don't try to roast more than two heads worth of cloves
+in a bunch, but naturally you can throw a bunch of pouches into the
+oven if you have a need for an absurd amount of roasted garlic.
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