2 servings per head
Place unpeeled heads of garlic snugly in an oven proof dish, root ends down. Drizzle ½ tsp. of olive oil per head over the garlic, add a little water (2 Tbs. for 4 heads) and roast in a 350° F oven for about an hour. Heads may also be placed in a roasting pan with a chicken and roasted with it.
To serve freshly roasted, cut the heads in half across the cloves. The soft garlic can then be squeezed out onto bread or meat, or into soup. The heads may also be peeled and the whole cloves stored in the refrigerator with a little more oil until needed to season a sauce (great to jazz up bottled spaghetti sauce) or spread on a sandwich.