Roasting Garlic

[How??]

How do I go about roasting a whole head of garlic in the oven?

Thanks.

[clove]

 Dead easy. I always throw some in whenever I am roasting something so I have extra for later in the week. Preheat oven to around 200 C, peel off outer papery skin from garlic bulbs but leave them intact. Cut off the top 1/2 inch or so of the cloves, drizzle with olive oil (you could even add a few herbs here, seal into foil bundles. Give them around 30 minutes or so or until they feel soft. When cool just squeeze out the pulp. It can keep for a number of days. Great mashed into potatoes, in a gravy, on pasta, or even on a hot baguette with soem antipasto

[John Ramb8]

I second exactly what Clove says; it is as simple as that.

Once done. Pop the cloves out from their dry casings, and pour in the oil you added in the first place into a small container (maybe better to rescue the oil, before you start wrestling around with the garlic and puncturing the foil). Refrigerate and  - am I nuts here - I've found it can last perfectly well for weeks.

If you're knocking up say a home-based pasta meal, a few fat cloves of roasted garlic mashed in will elevate it to another level...