2teaspoonsolive oilor butter, plus more to baste if desired
Preheat oven to 300F. Line a small casserole dish or baking tray with parchment paper.
Trim off the top of each bulb of garlic by cutting straight across the top, exposing the bulbs. If necessary, finely trim the bottom of each bulb so it sits flat. Discard loose skins and puncture the bulbs with a fork (about 10-15 spots each).
Place garlic in the baking dish and sprinkle each bulb with about 1 teaspoon of olive oil. Season with salt if desired.
Cover with a lid or with foil paper. Bake for 2 hours, basting with oil several times (not critical!).
To remove garlic, squeeze or use a fork to pop the cloves out.
Serve warm as a spread on bread or crackers, or use in recipes.
*You can roast as many bulbs as you’d like at one time.
If the dish is crowded, it may take a little longer to roast.
It’s worth it to make a lot at once, and freeze for future use!
Garlic can also be roasted at a higher temperature of 425˚F for 30-60 minutes.