Peel off any loose papery skin, leaving the skin on the individual cloves.
Cut about ½ inch off the top of a head of garlic so that the tips of the cloves are nipped off and exposed.
Place the head of garlic on a piece of aluminum foil and drizzle olive oil on top, then sprinkle with salt.
Fold up the sides of the aluminum foil into a packet.
Bake for about 45 minutes or until the cloves are fork-tender.
Allow the head of garlic to cool about 10 minutes before working with it.
Grab the head of garlic by the closed bottom and squeeze out the cloves. Use a fork to tease out any that don’t fall out easily.
Enjoy the cloves whole or mash with a fork.
Freezer Storage
To freeze, spread whole cloves on a baking sheet in the freezer until the cloves are firm and then transfer to an airtight container. Or, mash garlic and freeze small portions in an ice cube tray. For the best results, use within 2-3 months.
Defrost in the microwave in 30-second bursts at 50% power to use immediately. Defrost for several hours or overnight in the refrigerator or add directly to dishes that will be cooked, such as soups or baked dishes.
Video
Notes
See step-by-step pictures and ways to use roasted garlic above.Refrigerataor Storage:Roasted garlic will stay good in the refrigerator for 3-4 days. Store whole cloves or mashed cloves in an airtight container and lift out as needed.