Roast Garlic in an Oven!

Roasted garlic, as said in the book Cook This, Not That! is "like savory candy."

The cooking process brings out a rich, golden, sweetness that makes roasted garlic good for mashed potatoes,
pastas, sauces, marinades, and, of course, simply spreading on bread.

But enough talk, let's get to roasting!

Preheat your oven to 400 degrees Farenheit.

Note: If you like, and with a bit of trial and error, you could raise or lower the temperature.

Gather:

Olive Oil
Garlic (at least one head of garlic)
Kosher Salt (or sea salt)
Black Pepper (freshly ground is best)

You will also need:

Aluminum Foil (one sheet per head of garlic)
A Cutting Board
A Knife (preferably serrated)
A Baking Sheet (silicon or metal)

Roll out a large sheet of Aluminum Foil.

You need one sheet of foil for every head of roasted garlic you are making.

Slice into the garlic, (preferably through the middle)
Then pull on the two halves so that they are mostly apart.

NOTE: Try not to seperate the skin. Leave the two halves so that they are stuck together.

Drizzle the halves with olive oil, then season them with salt and pepper.



 

Wrap up the garlic, then put the wrapped garlic on a baking sheet, and place the sheet into the oven for half an hour.

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After it is done, set your baking sheet full of garlic on a towel or hot pad to cool.

Once the garlic is cool enough to handle, get out the container you are going to put your roasted garlic into.

Grab a few sheets of paper towel.

Then, unwrap and peel your garlic.

Place the peels on the paper towel, and the roasted garlic in the container.

Keep the garlic in the fridge so that it stays fresh.

Enjoy!

NOTE: If possible, recycle the leftover Aluminum Foil .