Step 1

Preheat the oven to 400ºF/200ºC.

Step 2

Slice the garlic head in half across the middle and place both halves onto a large piece of foil (large enough to wrap around both parts).

Step 3

Drizzle the raw garlic with olive oil and lightly brush/rub it into the garlic cloves.

Step 4

Seal the tin foil around the pieces to create a little "parcel."It's best to loosely wrap the garlic to avoid the cloves touching the foil; otherwise, it can stick.

Step 5

Roast in the oven for about 30 minutes (30-40 is the standard for most ovens). At this point, the garlic should be a golden color and super-soft to touch. You can try and piece and then continue roasting if it isn't quite at your preferred level.You can optionally unwrap the foil for the final five minutes to allow it to darken and caramelize further as the "packet" will essentially steam it. For even more caramelized results, reduce the heat to 350ºF/175ºC and roast for longer. I recommend checking every 10-or so minutes until it reaches your desired color/flavor.

Step 6

Alternative whole roasted garlic method: Rather than slicing the garlic head in half, you can peel the outer, papery layers of the bulb (you should be able to see some individual cloves in their papery skin) then cut just about ½ inch from the top of the cloves, cutting away the papery ends, so the cloves are exposed. Then drizzle with oil and bake.To remove the roasted garlic cloves from the head, allow it to cool enough to touch, and simply squeeze them out.

Step 7

When roasting individual cloves, I use a similar method. Place the unpeeled cloves in a tin foil packet, drizzled with a bit of olive oil, then roast until tender. This will take less time – I recommend checking at the 15-minute mark, returning to the oven if needed, and checking every few minutes until ready.

Step 8

Store: once roasted, I recommend removing the cloves from the head and storing them in an airtight container (or tightly wrapped- otherwise, they will become dry) for 3-5 days.Freeze: either freeze the roasted cloves as larger pieces or mash the roasted garlic first. Then transfer to a freezer-safe bag/container and freeze for up to 3 months. When freezing the mashed garlic, spread it in a thin layer in your bag and freeze flat. That way, you can simply snap off pieces as needed. Alternatively, freeze into a small ice-cube tray or teaspoon/tablespoon blobs. For the larger clove pieces, you can allow them 10-15 minutes at room temperature to thaw.Reheat: if you'd like to reheat/soften the garlic once more, you can place it back in the oven at a low temperature for 10-15 minutes.