The Lazy Girl Guide to Roasted Garlic

I don't know about you, but I love love love garlic. When a recipe calls for a clove or two I chuckle, mutter, "You're wrong," and double or triple the called-for amount. Then I take a big ol' whiff as its aroma explodes from my pan. Whether it's raw, lending a little bite to a perfect bruschetta; sauteed, offering a subtle warmth to a bright marinara; or roasted, providing complexity to a silky mashed potato; there are few ingredients more magical - or impactful - than garlic.

What I do not love, however, is peeling garlic. That thin, papery layer that clings to each individual clove, keeping me from my goal, is just annoying. But I'll let you in on a little not-so-secret-secret - you can buy peeled garlic. What?! But isn't that, like, blasphemous or something for a professional chef?! Pshh, I say. There are plenty of things in life about which to be a purist. Battling with garlic peels is not one of mine, especially when it comes to making roasted garlic.

Don't get me wrong, a whole head of roasted garlic is beautiful, and there are times when the visual presentation of it might be part of your goal - like resting on the platter next to your Thanksgiving turkey, for example.