So you have an extra head of garlic lying in your kitchen and want to do something with it besides adding it to spaghetti, making garlic bread or growing a nice little plant in your fruit basket (yes, it’s happened). Roasting garlic is a great way to use up your extra garlic and is the perfect addition to many recipes, adding tons of flavor and a savory depth that isn’t found from regular garlic. Its sweet, having lost the harshness that its raw form possesses and is also very soft and spreadable. I really like to use it as a spread on bread instead of butter and use the cloves as a pizza topping. It’s also great tossed into pasta, minced and stirred into soups, mashed potatoes, salad dressings, gravies, and just about anything else that you would put regular garlic in and then some.
You’ll need a head of garlic, a few teaspoons of olive oil, salt, pepper, and a sheet of foil.
Cut the top of the garlic bulb with a sharp knife just low enough to take off the tops of the cloves so they are exposed.
Lay the head of garlic on a sheet of foil, sprinkle with salt and pepper, and drizzle with a little bit of olive oil making sure it’s well coated.
Wrap the foil up and around the garlic and twist tight- you want to create a steam pocket inside the foil so make sure it’s sealed.
Place garlic in a 425° oven and cook for 35-45 minutes or until garlic is caramelized on top and soft.
Remove from oven and let cool for 10 minutes before handling. Garlic cloves can be squeezed out of the skin or taken out with a cocktail fork. Cooked garlic can be wrapped tightly and stored in the fridge for up to a week.