Roasting garlic is easy! All you need is an oven, some foil, and a drizzle of olive oil.Stir it into soups, mash it into potatoes, or mix it into soft butter to slather on bread.This simple oven method works for individually peeled cloves or whole bulbs.

In fact, if you’re blessed with a bumper crop of garlic, you can roast the bulbs in bulk and freeze it to enjoy year round.Unlike raw garlic, which has a sharpness some people can’t tolerate in large amounts, roasted garlic is mellow but still deeply flavorful.You might even find yourself eating a few cloves all by themselves.

Recipe ingredients: Step-by-step instructions: First, set the oven to 400 degrees.Then remove the papery outer layer of the bulb (but not the papery skins).Keep the cloves attached.

Next, slice off the top layer of the bulb to expose the cloves.Drizzle with oil, then wrap the bulb in foil, individually or as a group.Last, roast until the cloves are a deep golden color and soft as butter, 30 to 40 minutes.

Once the bulbs are cool enough to handle, you can squeeze out the individual cloves and eat them straight or mash them to use in other recipes.Recipe tips and variations: Large quantities: Arrange individual bulbs of garlic in a muffin tin or baking dish, drizzle them with oil, and cover with foil to roast.Longer roasting= deeper flavor: The longer you roast the garlic, the darker and deeper it gets.

Freezing roasted garlic: You can freeze whole cloves individually on a plate or bak

Read More