Roasted Garlic

Preheat the oven to 400°F (200°C).

Peel any loose, excess skin off the garlic. Without separating cloves, cut the top off each head of garlic, about a quarter to a half-inch down, exposing the individual cloves.

Place the heads, cut side up, in a baking dish or muffin tin. Drizzle the olive oil over the garlic, covering each exposed clove. Sprinkle with salt and pepper.

Cover the dish with aluminum foil and bake until the cloves are lightly golden and tender, about 35-40 minutes.

Let the garlic cool slightly, then use a cocktail fork or your fingers to remove the cloves from the skins. You can also squeeze the base of the garlic head, pushing the cloves out. The cloves should be soft and golden.

Use immediately, or store the roasted garlic in an airtight container in the refrigerator for up to 1 week. To freeze, puree the roasted garlic with olive oil in a blender or food processor, then freeze in small portions for up to 3 months.