Everyone needs roasted garlic in their freezer (and in their lives). <\/p>\n\n\n\n
Preheat oven to 350\u00ba. <\/p>\n\n\n\n
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). <\/p>\n\n\n\n
Place all of the heads of garlic in a ceramic pie plate or other small-ish baking dish. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
What to do with the roasted garlic?<\/p>\n\n\n\n