This time of year the grill is heating up again and roasted garlic goes with just about anything. I love it smashed on grilled potatoes, swiped across a slice of thick grilled french bread or even added next to a grilled steak for a little extra oomph. It’s so easy to make roasted garlic but it can get pretty messy if you don’t know what you’re doing. I wanted to share my step by step guide to roasting a whole head of garlic…it’s literally as easy as 1, 2, 3.
First, before we get started you’ll need to preheat your oven to 400 degrees. While the oven is pre-heating peel the outside layer of skin of the head of garlic but leave enough to keep individual cloves bound together.
Step 1: With a kitchen knife, cut a 1/4 inch to 1/2 inch off the head, exposing the cloves.
Step 2: Put into a muffin tin (compartments keep the garlic head nice and tight). Using your fingers, spread olive oil thoroughly over the head of the garlic. Make sure it’s coated all over, otherwise the edges will burn.
Step 3: Cover with tinfoil and bake for 30 minutes. To tell if it’s done, poke with a toothpick. The toothpick should go through but feel slight resistance. You want it soft, not mushy.