The mellow, sweet flavor of roasted garlic is nothing like the taste of sharp raw garlic. I make this recipe to use in many of my dishes, such as White Corn Soup (page 83), Pan-Seared Salmon with Persimmon Rum Sauce (page 220), Coconut Creamed Greens (page 147), and many more.
1 head garlic
¼ teaspoon olive oil
Preheat the oven to 400 degrees F.
Remove the outer layers of the skin from the head of garlic and cut off about ¼ inch from the top, exposing the cloves. Place the garlic on a piece of aluminum foil. Drizzle the olive oil over the exposed cloves. Bring the edges of the aluminum foil together and crimp to close. Bake the garlic for 45 minutes to 1 hour, until fragrant and softened.