Yield: Yields about 1/2 cup.
Slow-roasting whole heads of garlic with a drizzle of oil concentrates the flavors and adds a caramelized note that enhances garlic’s natural sweetness.
Position a rack in the center of the oven and heat the oven to 350°F.
Remove any loose papery skin from the heads of garlic, taking care to leave the heads intact and the cloves covered. Slice 1/2 inch off the top of each head to expose the cloves; discard the tops. Put the heads in the center of a large piece of aluminum foil and drizzle with the oil. Gather the foil around the garlic in a pouch and put the pouch in a small baking dish (in case the oil leaks). Roast until the garlic is completely soft and golden brown, 70 to 80 minutes. Let cool briefly and then push the soft garlic from the skin.
Make Ahead Tips
Stored in an airtight container in the refrigerator, roasted garlic will keep for a week.
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