Roasted Garlic - a Tasty Thursday video

Too much garlic? (Is there such a thing?) Can't use it before it goes bad? Fear of botulism means you can't just cover it with oil and stick it in the fridge . . . but you CAN roast it! Don't let your garlic go to waste. Roast it and it's yours forever!
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Roasted garlic
peeled garlic cloves (you can do this with unpeeled cloves. It takes longer. But also unpeeled garlic cloves last a REALLY long time unrefrigerated!!!)
olive oil to cover
Preheat oven to 300
Layer garlic cloves in a baking pan, then cover with olive oil
Roast for 25 minutes or until starting to smell incredible.
You can roast them longer - they will get softer. I like leaving them a bit "crunchy" to keep some of the raw garlic bite.
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