Use the roasted garlic to make hummus, dressings or mash and toss them with vegetables!
Prep Time:5 minutes
Cook Time:45 minutes
Total Time:50 minutes
4 bulbs of garlic
Preheat oven to 375ºF (190ºC).
Slice off the tops of the garlic, exposing the cloves. You’ll probably have large chunks of garlic still stuck to the tops. Save them for another dish.
Place each bulb of garlic on top of a small sheet of foil. Drizzle each bulb of garlic with a tiny bit of oil (about 1/2 to 1 teaspoon). Wrap the garlic in the foil. Make sure that the garlic is completely encased in the foil.
Place the garlic on top of a pie dish (or any other baking dish) and bake for 45 to 50 minutes. Check to see if the garlic cloves are brown and softened. You want the cloves of garlic to be soft enough to be mashed by a fork. Bake the garlic for an additional 5 to 15 minutes if you want them to be more caramelized.
Unwrap the foil and let the cloves cool. Squeeze out the garlic cloves from the papery skin. If you want to save the roasted garlic for later, keep the garlic cloves in tact. Refrigerate the roasted garlic in a sealed container for up to 1 to 2 weeks.