Roasting

Whole Bulbs: Preheat oven to 400°F. Slice 1/4″ off garlic bulb tops to expose cloves, drizzle with 1-2 tsp olive oil, wrap in foil. Roast 40-50 minutes until cloves are golden and squeezable. For caramelization, unwrap last 10 minutes.

Peeled Cloves: Place cloves in ramekin, cover with oil, foil-seal, roast 20-25 minutes at 400°F. Skillet method: Dry-toast unpeeled cloves medium-low 20 minutes, then steam off-heat 15 minutes.

Cool roasted garlic, squeeze from skins. Store in oil up to 1 week refrigerated. Perfect for roasting mashed potatoes, garlic bread, or aioli bases.