I love garlic but I hate to peel and chop it. This versatile recipe gives you a magnificent robust garlic without the stinky hands. You can mash the roasted garlic and oil into a paste or add the garlic and oil separately into your favorite recipes. Use to flavor roasts, marinades, stews, soups, or anything else your imagination can come up with. Place fresh garlic into a small oven safe pot and drizzle with any healthy heat tolerant oil to coat. Place in a 350-450* oven or outdoor grill and roast for about 30 minutes. (You can also cook individual cloves on the stove top) You will know it is done when the oil is simmering and the garlic cloves feel soft to the touch. If you want to use the whole clove for your recipe just cut off the top of the clove before roasting, Once the garlic is roasted and cool to the touch you can squeeze the garlic out of the clove. If you don’t use the whole clove just split off what you want and store in an air tight storage container and pick of pieces as you need them.
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