Oven Roasted GarlicNovember 17, 2016
Roast at 350F for about two hours, check that the garlic is golden rather than dark brown, if it's colouring too quickly turn your oven heat down- the aim of the game is low and slow.
Once roasted, allow the garlic to cool completely before removing the cloves from the skin. This part is fiddly and tedious but worth it in the end, I'd recommend the peel rather than the smush method, but you do you.
You can keep your cloves whole or blend them into a smooth paste for use as bases, in sauces, to coat meat, in mashed potatoes or spread on toast (YES).
To store, pop them in a jar and cover with a thin layer of oil. The garlic will keep in the fridge for 2 to 3 weeks... but it probably won't be there that long!