Ingredients:

• 1 whole head of garlic (or more, if desired)

• Olive oil (1-2 teaspoons per garlic head)

• Optional: A pinch of salt

Instructions:

Preheat the Oven: Set your oven to 400°F (200°C).

Prepare the Garlic: Slice off the top of each garlic head, exposing the tops of the cloves. This helps them roast evenly and makes it easy to squeeze out the cloves later.

As you can see below, I'm using a serrated bread knife. That's best to slice through the tough stem in the center of the garlic head.

Season: Drizzle each head with olive oil, making sure the oil seeps into the exposed cloves. Sprinkle a pinch of salt if you like (this is optional).

Wrap in Foil: Place each garlic head cut-side up on a piece of foil. Wrap the foil around it, sealing it tightly. Or, if you're making a lot (and why wouldn't you?) fill a half sheet baking tray with the trimmed, well oiled garlic heads and cover the tray with foil ... crimping it tightly around the edges.

Roast: Place the foil-wrapped garlic directly on the oven rack or in a baking dish. Roast for 40-45 minutes, or until the cloves are golden and tender when pierced with a fork.

Cool and Serve: Once done, let the garlic cool slightly, then squeeze each clove out of its skin. Roasted garlic is excellent on bread, in sauces, or mixed into soups for added depth of flavor.

You can store any leftovers in the refrigerator for up to a week. Just mash it up and add it to dressings, spreads, or any dish that could use a boost of savory-sweet garlic.

Recipe by SimplyByCynthia