Traditional Roasted garlic
Instructions:
- Preheat the oven to 350 F.
- Use a paring knife to cut off the hard stem end of each clove of garlic. Arrange the cloves in a single layer on a large piece of aluminum foil. Drizzle with only enough oil to barely moisten the cloves and toss to coat. Excess oil will pond up under the garlic and burn the bottoms of the cloves. Fold up the foil into a flat pouch and place directly on the oven rack.
- Roast until the garlic is pale golden and soft when squeezed, about 30 minutes. Do not let the cloves of garlic get hard or darken on the bottom. Open the pouch and let the cloves cool enough to handle. Gently squeeze each clove so that the soft pulp can slide out of the trimmed end. Use at once or cover and refrigerate for up to 3 days.
- What else works? You can roast whole peeled cloves of garlic the same way.