Roasted Garlic

Love, love, love this!  Use it in different dishes or occasionally just pop one in my mouth! :)

1 or more heads of garlic
Olive oil
Knife
Aluminum foil

1) Heat oven to 400 degrees.
2) Peel (most of) the paper off garlic.  Use your fingers to feel away all the loose, papery, outer layers around the head of garlic.  Leave the head itself intact with all the cloves connected.
3) Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic clove.  (The hard, round section is the bottom of the garlic head)
4) Drizzle 1 to 2 tsp. olive oil over the exposed surface of the garlic, letting the oil sink down in the cloves.
5) Wrap each garlic head in its own aluminum foil.  I make sure it's closed but not very tight around the garlic.
6) Roast in the oven for 40 minutes.
7) After 40 minutes, begin checking the garlic.  You can pierce the center clove and feel if it's soft, although typically if the garlic appears light-medium brown and roasted, it's done.  If you continue to roast, check every 10 minutes after.
8) Let the garlic cool slightly.  Press on the bottom of the clove to push it out of the paper or, if it's cool enough, peel the paper off.
If part of any clove is hard and too roasted, I remove that with a knife.  The roasted garlic can be refrigerated for up to 2 weeks.  If you cover the roasted garlic with olive oil before refrigerating then you get olive oil with a nice garlic flavor and use that in cooking as well.

I adapted the directions from www.thekitchn.com for this post, just to save time, but what they have lines up exactly with how I roast garlic.