Oven-Roasted Garlic

Oven-Roasted Garlic
4 firm heads garlic
2 teaspoons olive oil, divided
Place the oven rack in the lower-middle position and begin heating the oven to 350 degrees.
Lay each garlic head on its side on a cutting board and roll it around, pressing downward to loosen the papery outer skin. Peel away the loose skin; stopping when it becomes difficult to remove any more. Using a sharp knife cut 1/2-inch from the tip end of each garlic head; discard the tips.
Place each garlic head, cut side up, on, on an 8-inch square of aluminum foil. Drizzle 1/2 teaspoon of the olive oil over each head. Gather the corners of each square together and twist to seal. Place each packet on the oven rack and roast until very soft, about 1 hour. Let cool.
When completely cool, place the packets in a plastic sandwich bag, and then in another bag and then in a jar with a screw-top cap. Seal and refrigerate; keeps for at least two weeks.
Nutrition values per clove: 5 calories(18 percent from fat), 0.1 g fat (trace of saturated fat), 1 g carbohydrate, trace of fiber, trace of protein, 0 mg cholesterol, 1 mg sodium.