12 whole garlic bulbs (or however many you want to make, keeping in mind that you can never have too much roasted garlic!)
water
salt to taste
olive oil
Instructions
cut the tops off the garlic bulbs to expose the individual cloves (discard the top portion) (photo 1 and 2)
place cut bulbs in a saucepan or frying pan (photo 3)
add water to come about halfway up the sides of the bulbs
cover with a close-fitting lid or aluminum foil
roast in a 350F oven for at least one hour and up to two hours, until the individual cloves are golden and caramelized (add more water as necessary so the pan doesn't dry out) (photo 4)
when the garlic has cooled enough to handle, squeeze the bulbs into a container (glass is best) (photo 5)
discard remaining water
season roasted garlic with salt to taste
cover with olive oil (don't stir it in) to preserve (photo 6)
store in refrigerator
the oil will solidify in the refrigerator, but that's ok, just spoon however much garlic and oil you like into or onto your soup, noodles, pizza, bread, etc.
Recipe by You Have Been Served at https://www.youhavebeenserved.ca/2015/07/27/roasted-garlic-recipe/