Easy Roasted Garlic

I found this at Desperation Dinners.

"Cook's note: Whole garlic bulbs (as opposed to a single clove) are also called heads of garlic. You can use only one bulb (or as many as you desire up to six) using this same method."

• 6 bulbs of garlic
• 2 to 3 Tbsp. extra virgin olive oil

Preheat oven to 375°F. Hold the garlic at the root end, and using a sharp knife, cut off about 1/4 to 1/2 inch of the top of the bulb to nick the top of each clove. Repeat with each bulb.

Spray the inside of a small baking dish (one large enough that each bulb can stand alone) with nonstick cooking oil spray. Place the bulbs in the dish and drizzle the olive oil evenly over them.

Bake for 15 to 25 minutes or until garlic is soft but not mushy. Prick the cloves with a wooden toothpick to determine if garlic is soft. Remove from the oven and cool to room temperature, about 10 minutes.

The garlic can be refrigerated still in the peels or squeeze each bulb to extract the garlic pulp before refrigerating. Roasted garlic will keep for up to 3 weeks, covered in the refrigerator.

Approximate Values Per Garlic Clove: 7 calories (39% from fat), trace amount fat (0 g saturated), 0 mg cholesterol, trace amount protein, 1 g carbohydrates, trace amount dietary fiber, .5 mg sodium.