Of all the ways to cook garlic, roasting the heads whole is the easiest, sweetest and most succulent method. Any harsh flavors are caramelized away, leaving creamy toasted cloves behind. Of course, this method is only improved by olive oil, which bathes the cloves in richness, intensifies and extends their flavors, and helps prevent any drying out. If you haven’t tried roasted garlic, cook up a few heads today!
- Preheat your oven to 400°F (205° C): A toaster oven works great for this.
- Peel and discard the papery outer layers of the whole garlic bulb. Leave intact the skins of the individual cloves of garlic
- Using a sharp knife, cut 1/4 to a 1/2 inch from the top of the cloves. This exposes the individual cloves of garlic.
- Put garlic in a baking pan or muffin tin: Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)
- Drizzle with True Fields olive oil: Drizzle a couple of teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
- Cover the bulb with aluminum foil.
- Bake: Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
- Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail 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 it for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.