Start by selecting the largest and firmest heads of garlic. The larger the cloves the more roasted garlic you'll end up with, but it will also take a little longer than using bulbs with smaller cloves.
Preheat your oven to 400F. Peel any loose skin of the bulb and discard it, but make sure to keep the bulb itself intact.
Cut the top of the garlic bulb open, exposing the individual cloves inside. (You can roast this 'top' as well). Place the bulb with the cut side up in an oven-safe pan and pour half a cup of olive oil over the top of the bulb, letting the oil sink into all the cracks.
Cover the pan with tinfoil or a tight-fitting lid and place the pan in the hot oven. That's it! After 40 minutes check the garlic to see if it has started to brown and the cloves are buttery soft.
Once the roasted garlic has cooled you can literally squeeze the roasted garlic out of the bulb as if they were in a tube.
Nutrition
Calories: 120kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.