Preheat the oven to 200 °C or 400 °F. Cut the tips off the head, exposing the ends of the cloves, so that it's easier for you to peel them later.
Drizzle with olive oil, sprinkle with salt and black pepper and wrap each head in a piece of aluminum foil.
Roast for 35-40 minutes until tender and aromatic. Let it cool and peel. Store it in a glass container or jar with olive oil in the fridge for up to 10 days.
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Notes
Cook’s Tips
To roast the garlic, cut the tips off the head, exposing the ends of the cloves, so that it’s easier for you to peel them later.
Store the roasted garlic cloves in olive oil in the fridge for up to 10 days or in the freezer for several months.
Add roasted garlic to a variety of dishes: pasta, rice, buckwheat, soups, any type of vegetable or grain-based side dishes, dips and sauces. Spread it on bread or crackers as an appetizer. You can even eat it plain.
One of the best ways to use roasted garlic is to make a roasted garlic sauce that you can use for salads, casseroles, buddha bowls, pasta, veggies or any dishes that you’d normally add mayo to.
Recipe Variations
As an alternative to roasting a whole bulb of garlic, you can roast individual garlic cloves in olive oil. Place them in a baking dish and cover with oil completely. Roast for 30-35 minutes under 200 °C or 400 °F. Let cool and transfer to a jar together with the oil.
Alternatively, you can cook individual cloves on the stove in olive oil over low heat. They will be ready in 30-35 minutes when golden and fragrant.