I love garlic, any which way I can get it. Roasted garlic should be a staple in any kitchen. It's sweet and savory and delicious.
Preheat your oven to 300 degrees.
Start with a whole head of garlic. Peel off the outer paper making sure all the cloves stay together.
Cut off the top of the garlic, exposing all of the cloves.
I have a terra cotta garlic roaster, but you can simply lightly wrap your garlic in some tin foil. Drizzle the garlic with some olive oil, salt and pepper. I also like to add a little fresh thyme, if I've got some on hand.
At this point, if you're using tin foil, wrap up your garlic. Otherwise, cover with the terra cotta top. Roast the garlic in the oven for 1 hour, or until the cloves are golden brown.
Let the garlic cool so you can handle it. Gently squeeze out the cloves.
You are now ready to use your garlic! Spread it on bread, put it in stews, throw it in salads or pasta. Today I used some of the garlic in a sundried tomato pesto. I'll save the rest for another day.
