Roasted garlic is so easy and simple, you can prep a large batch at once and reap the benefits months later.
Take a bunch of garlic heads and lop off the top. Not too much, but just enough to expose some surface area. Keep the skin, it’ll help with the removal later on.
Put the garlic cut side down in a oven safe dish and drown it in olive oil. You’ll want to roast it at 350-400 for maybe 20-30minutes.
When it’s done, you’ll know. Your kitchen will smell absolutely glorious, the garlic will be this nice medium brown colour. Take it out and let it cool slightly and remove the garlic heads. As for the oil, strain it to get rid of any bits and save it, for now it’s infused with that garlicky goodness.
Now, carefully squeeze the cloves of garlic out. They’ll pop just like pimples, except that’s gross and this is delicious. There’s a multitude of options with your now slightly sweet-soft-browned cloves of garlic. Mash it in with your potatoes, add to your pasta sauce.. or do as I did, mixed it in with some butter. Thoroughly mix it in, and then spread it out on some saran wrap. Roll it up and wrap it, throw it in the freezer to reform. Now you’ve got garlic butter whenever you want!