Roasted Whole Garlic

A simple way of preparing garlic to serve with roast meats. Large, fat garlic heads are best for this.

Ingredients

2-3 bulbs of garlic, depending on size
olive oil

Method

Have the oven preheated to 180C (convenient if you have taken the roast out to rest before carving)

Peel the outer papery skin from the head of garlic. Separate into cloves, leaving unpeeled. Add a little olive oil to a small metal baking dish. Add the garlic, shake the dish and roast for approximately 20 minutes, depending on size of the cloves. Either skin before serving or serve intact. The soft cloves will easily slide out when pressed with a fork.

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