Roasting Garlic

Nothing beats REAL fresh roasted garlic. It's super easy.

Grab a bunch of heads of garlic. Try not to buy them too small.
Cut off just enough of the top to expose all of the cloves inside.
Find a old pie pan or sometimes i even like to use my cupcake/muffin tins.
Drizzle a little olive oil (1 or 2 tablespoons) in the pan and tilt around to coat the bottom thoroughly.
Place the garlic heads, cut side up, in the pan. If the heads won’t sit flat on the pan, just give the bottom a little slice to even it out (you may also even try puttig the cut side down so that the whole cut end gets carmalized).
Drizzle the exposed cloves with olive oil. You want them to have a coating of moisture so they won’t burn easily.
Sprinkle the cloves with salt (Kosher salt is best and super forgiving) and pepper.
Cover them with aluminum foil and pop them into a 375-degree oven and bake for 40 to 45 minutes.
Now, all you have to do to extract the roasted cloves is to grab the bottom of the head and gently squeeze until the cloves pop out. They should be quite mushy.