There is something that is so intoxicating about a head of roasted garlic. The caramel coloring, the seductiveness of the bubbling olive oil and the cloves of garlic that are ready to be squeezed out. The roasted garlic cloves almost turn into a butter, that can be lusciously spread onto a piece of crusty bread or mixed into creamy potatoes for pure decadence. You cant really go wrong, you can only go to far.
Roasting garlic is such an easy thing, I don't know why we don't do it more often. Preheat the oven to 400° and cut a piece of foil big enough to wrap around a whole head of garlic and set aside. Chop off the top quarter of the head of garlic (the pointy side) and set it into the foil. Now pour some olive oil over the fresh cut side, enough to cover. Wrap the foil around the garlic and put into a oven safe dish, so the oil doesn't leak in the oven. Bake for 20-30 mins. You will know when its done by inserting a knife into the clove and it's soft inside. When it's all cooked, let it cool to the touch, then just squeeze out the garlic. Hope you enjoy!