Instructions

• Preheat the oven to 400°F (200°C).
• Pour a small amount of the 2 tablespoons extra virgin olive oil into the bottom of a small baking dish or cast-iron skillet and spread to lightly coat the surface.
• Remove any loose outer papery skins from each head of garlic. Using a sharp knife, cut off the top quarter or third of each head so the tops of the cloves are exposed.
• Place the 4 heads of garlic in the dish with the root end down and the cut side up. Arrange them snugly so they stay upright during roasting. If you are roasting fewer heads, crumple foil and tuck it between heads or use a smaller dish to keep them upright.
• Drizzle the remaining of the 2 tablespoons extra virgin olive oil over the exposed cut tops of the garlic heads.
• Evenly sprinkle 1 teaspoon sea salt or kosher salt and 1/3 teaspoon fresh ground black pepper over the garlic heads.
• Cover the dish tightly with foil and bake for 40–50 minutes. The garlic is done when the cloves are fork-tender and have a caramel color; if not ready, return to the oven and check again after a few minutes.
• Remove the dish from the oven and let the garlic cool until it is safe to handle.
• To remove the roasted cloves, place a head root-side down on a cutting board and gently push from the root end upward to squeeze the soft, spreadable cloves out.
• Use the roasted garlic immediately or store as desired; it is spreadable and can be added to bread, sauces, soups, or other dishes.