2 Servings 30 min Cook
4 Tsp Olive Oil
20 Clove Garlic
Preheat the oven to 400F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose.
Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated.
Cover with aluminum foil.
Bake at 400F for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself.
Use a small 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 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.
