Place a small piece of parchment paper ontop of a piece of aluminum foil.
Cut the tops off the heads of garlic exposing the cloves inside.
Add a head of garlic on top of the parchment paper.
Drizzle the tops of the cut garlic heads lightly with olive oil.
Sprinkle with a little bit of salt.
Wrap the parchment paper and foil around the head of garlic creating a ball that is fully closed.
Place the balls of wrapped garlic into a baking dish and place it in the preheated oven.
Roast the garlic for about 40-50 minutes depending on the size of the heads. Smaller heads of garlic will take less time than larger heads will.
Remove the heads of garlic from the oven and allow them to cool slightly.
Once you can handle the heads of garlic, unwrap them from the foil balls.
Gently squeeze the cloves of garlic out of the head.
Store in the fridge or freezer until ready to use.
Use in any recipe you would raw garlic for extra delicious flavor.
Notes
Storing Roasted Garlic Roasted garlic will stay good in an airtight container in the fridge for about a week. If you want to extend its shelflife, you can cover it in olive oil, and it will stay for about two weeks.
You can also freeze roasted garlic and then thaw it as you are ready to use it.