How to roast garlic video

Cut off the top
A head of garlic has a rounded root bottom and a pointy top. Slice about half an inch off the pointy top to expose the tops of the cloves. Peel off any loose, papery skin.

Place in baking dish
Place the head, cut-side up, in a small ovenproof dish or ramekin. Use a larger dish to roast several heads of garlic at a time.

Drizzle with oil
Pour one tablespoon of olive oil on every head of garlic.

Top with foil
Cover the baking dish with aluminium foil - this helps capture steam while the garlic is roasting.

Roast
Bake the garlic until the cut side is lightly browned and the cloves are very soft - about 45 minutes to an hour.

More tips

If you don't want to roast a whole head of garlic, remove a few cloves, put in a small bowl, moisten with oil, cover with foil, and bake until they're soft.

Once the garlic head has cooled, don't worry about peeling it. Just give it a squeeze between your finger and thumb and a little dollop of roasted garlic paste will pop right out of the papery skin.

Roast several heads at once and freeze portions of roasted garlic paste in airtight containers or freezer bags for about a year.