I love roasted garlic to spread on crusty bread, flavor sauces, mashed potatoes and more. I’ll reference it in a lot of other recipes so thought I’d post separately my method for roasting garlic, in case you don’t have your own.
Preheat over to 375 degrees. Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with olive oil. Season with salt and pepper to taste. Wrap the garlic in aluminum foil, place in small baking pan and put in oven. Roast until garlic is brown and getting very soft, about 45 minutes. Set aside to cool when done roasting. When the garlic has cooled, squeeze the good stuff out of the skin and it is ready to use.
You might want to make at least 2 heads while you’re at it!
Variations: Lately I’ve been experimenting with various herbs to flavor the roasted garlic. Rosemary works especially well. Stick a few needles of rosemary down into the garlic cloves before roasting, then place a sprig or two on top of the garlic before you wrap it with the aluminum. This gives a nice subtle rosemary flavor to the garlic (especially good in mashed potatoes!).