Everyone needs roasted garlic in their freezer (and in their lives).
Preheat oven to 350º.
Remove excess/loose paper from the outside of your garlic heads. Chop off their heads so that each clove is exposed (see picture). If some cloves are small/low, just take their tops off with a pairing knife (carefully).
Place all of the heads of garlic in a ceramic pie plate or other small-ish baking dish.
Drizzle each head of garlic in olive oil so that it lightly coats all of the cut sides. Don’t skip or skimp on this – you’ll have a hard time liberating the garlic cloves later.
Cover tightly with foil and bake for 45-50 minutes until tender. Let cool, and remove cloves. Lay them on a sheet pan and freeze. Once frozen, put them in a bag/container to use as many as you’d like at a time.
What to do with the roasted garlic?
- Mash them into potatoes
- Mix with white miso paste and spread on salmon
- Mix with mayonnaise for a sandwich
- Put them on a pizza
- Blend them into your hummus
- Toss them with pasta, butter & parmesan
- Spread in on toasted bread