Ingredients:

  • 1-2 whole heads of garlic (US: ~2-4 oz per head, Metric: ~57-113g per head), preferably organic
  • 1-2 tablespoons olive oil (US: ~0.5-1 fl oz, Metric: ~15-30 ml), extra virgin
  • Pinch of salt (US: ~1/8 tsp, Metric: ~0.6g)
  • Pinch of black pepper (US: ~1/8 tsp, Metric: ~0.6g)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Slice off the top ¼-½ inch of the garlic head, exposing the cloves.
  3. Place garlic head(s) in a small baking dish or on a sheet pan lined with foil. Drizzle generously with olive oil, ensuring it seeps down between the cloves.
  4. Sprinkle with salt and pepper.
  5. Cover loosely with foil for the first 30 minutes of roasting. This helps to steam the garlic initially.
  6. Roast for 45-60 minutes, or until the cloves are soft and golden brown. Check doneness by squeezing the bulb – the cloves should easily pop out.
  7. Let the garlic cool slightly before handling.
  8. Squeeze the roasted garlic from the bulb or use a small fork to gently remove the cloves.
  9. Add to mashed potatoes, spread on bread or crackers, incorporate it into sauces or dips, or just eat the cloves whole.