Cut off the top of the head of garlic, with the cloves still connected, but just enough to expose them a bit. You want all the cloves slightly exposed.
Place in some foil and drizzle a little bit of olive oil over the top.
Wrap the foil around the garlic, and roast for 45 minutes in the oven until your cloves are soft and velvety.
Remove from oven, and allow them to cool for about 5-10 minutes until cooled to touch.
Remove softened cloves from the skin if using in a recipe with a knife or a tiny spoon or squeeze the cloves out. If not using immediately, refrigerate for up to 4 days (or freeze). Enjoy!
Notes
Use fresh garlic. Or if not, ensure you don’t have any rotten garlic cloves in the bunch.I know we all look for shortcuts (I get it, trust me), but just like caramelised onions, there is basically no way to speed up the roasted garlic process. You could technically heat up cloves with the skin still on until they're black, but I’ve found that just sticking a head of roasted garlic into your oven is the easiest way to get it done. Plus chances are, you’re going to want more than you need so you can use it in other recipes.To store: Refrigerate in an airtight container for up to 4 days.To freeze: Spread the roasted cloves on a baking sheet. Once frozen, store in a sealed plastic bag. You can also mash roasted garlic and freeze it in an ice cube tray. Store the cubes in a sealed plastic bag or airtight container and thaw them as needed. Roasted garlic can be frozen for up to 3 months.