This is a recipe you should have under your belt. Roasted garlic has a million uses and adds great flavor to everything. We mix it with mustard or mayonnaise and use it as a spread. Roasted garlic also peps up mashed potatoes, roasted veggies, soups, salads, pasta, and even mac and cheese.
1 head garlic, outer paper leaves removed
1 to 2 teaspoons olive oil
Preheat the oven to 400°F.
Cut straight across the top of the garlic head about ½ inch down. Cut off the tops of the cloves but leave the bulb intact.
Put the garlic head in a ramekin, drizzle with olive oil, and cover with aluminum foil, or simply put the garlic head on a piece of foil, drizzle with the oil, and seal the foil well.
Roast the garlic until tender and lightly browned, 30 to 40 minutes. Remove from the oven and allow to cool.
Squeeze the garlic out of its skin into a small dish. Slice or mash with a fork and use as desired.