Roasted garlic has a sweet mellow taste very different from regular garlic.

Roasting Garlic is not a science—anyone can do it. Freshly roasted, it can be added to soups, sauces or a myriad of other foods.

Ingredients:

1 head of garlic
olive oil

Preparation:
Preheat your oven to hot, about 450 degrees F.
Remove much of the papery skin from the head of garlic, being careful not to bust up the head. Trim the top of the head off to expose many of the clove tips.
Place the garlic on a pan that has been lined with foil for easy clean up and handling once it is cooked.
Drizzle the garlic with a tablespoon or so of olive oil and roast for about 40 to 50 minutes, or until the head is soft and lightly browned. Remove from oven and allow to cool until you can easily handle it. Can be used immediately or removed from the skins and chilled for a couple to three days if properly covered.