This easy method of roasting garlic will turn sharp, strong garlic into a creamy, mild, spreadable treat.
*Calories are per head of garlic, not per serving. Servings will vary, depending on how the roasted garlic is used.
Preheat the oven to 400 degrees.
Cut approximately 1/4-inch to 1/2-inch off the top of each head of garlic and save the removed portion. Place all of the garlic -- and the top portions -- face up on a large piece of heavy-duty foil or in a shallow, oven-proof ceramic pot fitted with a lid. Drizzle the vermouth and the olive oil evenly over the open cloves. Season with salt and pepper. Seal the foil tightly (or cover your ceramic pot) and place it on a baking sheet in the preheated oven.
Roast until the garlic is super soft and will easily squeeze out of the skin, about 1 hour and 15 minutes.
Unwrap the foil (or uncover your pot) and let the garlic cool until it's comfortable to touch. Then squeeze the soft, creamy garlic out of its skin -- or, if you'd like to keep the cloves whole, use a paring knife to help you gently remove them.
Years ago, my friend Aimée told me she adds vermouth to garlic when she roasts it. I tried it and have added it almost every time since. Try it with and without and see what suits you.
I realize there are a few out there with an aversion to garlic, but you might feel differently after you roast it! Give it a go!