- 1 whole head of garlic
- Kosher salt
- Olive oil
- Preheat oven to 400 degrees F. The high heat is the best way for browning.
- Peel just the papery skin of the top of the garlic bulb, leaving the individual cloves intact.
- Using a sharp knife, cut ¼ to ½-inch from the top of the head to expose the individual cloves of garlic.
- Place the whole cut bulb cut side up on a baking sheet or small baking dish that has been lined with a piece of parchment paper. A muffin tin works well here too.
- Drizzle high-quality Italian olive oil over the garlic, making sure to use enough olive oil to cover the whole head. Use your fingers to rub a little oil all over the exposed cloves.
- Cover garlic with a piece of foil, loosely folding tin foil at the top. Bake for 30-35 minutes or until cloves feel soft and are golden brown.
- Remove from oven and let garlic cool. Carefully cut the skin around each clove. Use your fingers to squeeze or pull out the roasted garlic cloves from the skin.
Store your golden brown in an airtight container or any sealed container. If you won’t be using all of your oven-roasted garlic over the next few days, you can use an ice cube tray or freezer-safe container as a simple method for storing.