The Goodness of...Roasted Garlic

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Garlic is one of those flavors that I can't live without. I put garlic in everything. But sometimes fresh garlic can be a bit too strong, so I've begun roasting my own garlic for dishes that need a more mellow flavor. It's super easy and delicious, and it makes your entire house smell amazing!

Here's how to do it.

1. Preheat your oven to 400 degrees.

2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of the cloves, exposing the individual cloves of garlic.
3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400 degrees for 30-35 minutes, or until the cloves feel soft when pressed.

4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife to cut the skin slightly around each clove. Use your fingers to pull or squeeze the roasted garlic cloves out of their skins.

The roasted garlic can be stored in the refrigerator for up to a week. It's particularly great spread over warm French bread, mixed into homemade mashed potatoes, or added to pasta dishes along with parmesan cheese.

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