Roasted Garlic 

The first time I roasted garlic, I could not believe it was so easy.  I knew I could do it on a regular basis.  And roasted garlic is sweeter and tastes so good alone, on bread, crackers, in mashed potatoes, anywhere you can imagine.  It has a completely different personality roasted.  Like me.

HERE'S ALL YOU DO TO ROAST GARLIC

Heat oven 425ºF degrees.  Use a piece of heavy duty foil, 7-8 inches square. Cut off the top of a whole garlic bulb, enough to see the cloves. Put the bulb in the foil, drizzle the bulb with olive oil, and cover up tightly.

Place bulbs upright on middle rack in oven and bake for 30-45 minutes, until tender.  Open up foil cover and allow to cool enough so you can handle the bulb.  Eat right away or use in a recipes.

For leftovers or storing ahead, squeeze out the pulp into a small container, cover with olive oil, and store, tightly covered, in the refrigerator for up to 2 weeks. Like it would actually last that long before we ate it!