I grow my own garlic and had the best harvest this year, due in part, I believe, to the lasagna gardening method I tried. Just a few week ago I used up the last of last year’s garlic so am now starting to cut the heads off the new braid hanging in the kitchen. Last night I roasted two heads of garlic since I had the oven going for some pork carnitas for tonight’s dinner.
Rub the papery skins of a few heads of garlic, but don’t remove it all as you want the head to stay together.
Slice 1/2″ off the top to expose the garlic cloves. Put them in a small baking dish, cut side up, pour a bit of olive oil on the top and sprinkle with a bit of salt. Add enough hot water to make 1/8″ depth in your baking dish. Cover the dish with foil and bake at 350 or 375 for 25 minutes. Take the foil off and bake another 15 minutes or so, until the garlic is very tender and golden.