I roast about 8 of these at a time, then either refrigerate or freeze so I can have it on hand when I need it. My super-health-conscious nephews, Conner and Tyler, have convinced me of the evils of aluminum, so now I double layer everything with parchment paper next to the food and foil lining for easy clean-up. I’m still working on an alternative to aluminum foil. Stay tuned!!
You will need:
8 or so garlic heads
Pre-heat oven to 425 degrees.
Cut 8 pieces of aluminum foil, about 12 X 8″ and 8 pieces of parchment paper, the same size-maybe a tad smaller. Layer the parchment on top of the foil. Cut the top side of the garlic heads off so that the top of the cloves are exposed. Place each garlic head on each of the parchment paper-foil pieces and drizzle with a liberal amount of olive oil. Make a pouch with the foil/parchment and twist the top closed. Place all the foil-wrapped garlic heads on a baking sheet, then place in pre-heated oven; roast for about 30 minutes. Remove from oven, and let cool for at least an hour. Unwrap, then squeeze all the roasted garlic into a small bowl (this is very messy, I usually use surgical gloves). Discard the squeezed-out garlic heads. Transfer the garlic “goop” to small freezer bags and either use in other recipes or refrigerate for about a week/freeze for a month.