Ingredient Amounts: Using this method, you may roast as few or as many cloves of garlic as you want. The only limitation is that there must be a little space between the cloves on the sheet pan. (We usually roast them about a pound at a time.)
Preheat oven to 375°F | 190°C.Line a heavy baking sheet with parchment or a silicone baking mat. We find that we like the outcome better on parchment; however, any practical difference is negligible.
In a small bowl, toss the garlic cloves in the olive oil to completely coat them.Spread the oiled garlic cloves evenly across the prepared baking tray.Lightly sprinkle garlic cloves with kosher salt.
Roast garlic cloves for 45-50 minutes, or until garlic cloves are golden brown.Note that cooking times may vary, depending upon the size and variety of your garlic. Start checking after about 35 minutes. Cloves should be caramel in colored and have a soft, creamy texture.
When the garlic cloves are done, remove them from oven and allow to cool completely.Store roasted garlic in an airtight container.
Storing Roasted GarlicRoasted garlic cloves can be jarred in olive oil and stored in the refrigerator for up to a month.Place the prepared garlic cloves in a glass jar. Pour in olive oil, using a chopstick to nudge the cloves around to allow the oil to flow to the bottom of the jar.The olive oil in the jar will absorb the roasted garlic flavor, and becomes a beautiful, infused cooking oil.Freezing Roasted GarlicTo freeze roasted garlic, spread cloves evenly on a sheet pan and place in the freezer for up to one hour.Place individual frozen garlic cloves in a jar or other airtight container and freeze. Frozen cloves will keep up to three months in the freezer.You can also mash roasted garlic cloves, portion them into ice cube trays, and freeze them that way. This allows you to use only as much as you need at one time, without exposing the rest.