Roasted garlic is basically one of the most amazing gifts you can give your taste buds.  I am not exaggerating—it’s a proven fact {google it, I’m sure you’ll find that exact statement somewhere}.  It is especially tasty if you have garden plucked garlic.  {If you didn’t grow garlic this year, rush out and plant some now, it’s time!  Go HERE to find out exactly what to do.}

You’ll need

Several heads of garlic
Olive Oil {I like Zoe brand}
A pie pan

Directions

Preheat your oven to 375.  Then drizzle olive oil into the pie pan (1 to 2 tbsp. should do it}.  Tilt the pie pan around like a frisbee to get the entire pan coated nicely.  Next, cut the tops off of the garlic, just enough to expose the cloves inside.  {You may need to cut the bottoms off a bit too so they will sit flat, it will just depend on your cloves.}  Place the garlic in the pie pan, clove side up.  Drizzle the garlic with olive oil again, making sure to coat them so that they don’t burn.  Sprinkle the whole pan of garlic with salt and pepper.

Cover with foil and roast for 40-45 minutes.  To release the garlic goodness, just squeeze the base of the garlic and the cloves will literally fall onto the plate.  I like to spread the roasted garlic onto a piece of french bread—but the possibilities are literally limitless.

Be aware that eating roasted garlic is literally a spiritual experience—being near someone who has eaten roasted garlic—not so much.  So plan ahead—no social engagements for 24 hours after consuming.  Ha.