Simple. Healthy. Outrageously delicious as is or as a spread or topping on crackers, baked potatoes, toast, etc.
You can roast as few or as many as you want at a time. I usually roast several heads while I have the oven on for something else.
1 or more heads of good quality garlic
Method: Peal the outer papery layers off the garlic head. With a very sharp knife, slice off the very top so that the tips of the individual cloves are exposed.
Place the garlic on a piece of tin foil large enough to wrap up around the garlic. Before wrapping, drizzle just a bit of olive oil over the garlic and sprinkle lightly with sea salt.
Wrap the foil up around the garlic. You can place the wrapped bulbs directly on the oven rack or on a pan.
Bake in a 400-degree oven for 45 minutes to an hour.
Carefully remove from oven and unwrap from foil. Squeeze the roasted garlic out of each clove into a dish. Mash lightly with a fork. Enjoy!
*Honest warning, everyone around you will know you’ve eaten roasted garlic for the next twenty-four hours or so, but in my humble opinion, it’s so worth it!