Tis the season for garlic, folks. Right now, big, beautiful heads of garlic are abundant at the farmers market and just perfect for roasting.

Roasted garlic can be used in myriad ways – in pasta, to make decadent garlic butter, or roasted cloves can even be mashed into a paste, which can be stored in the fridge or freezer. However, I prefer to serve the head whole, alongside apples and cheese.

Look for tight, smooth heads – don’t even think of buying garlic that looks withered. The recipe below is for one head, but I recommend making several at a time. Multiply the ingredients proportionately.

1 head of garlic
1 tablespoon good olive oil
Sea salt and freshly ground black pepper

1. Preheat oven to 375 degrees.

2. Chop the top off the garlic (the skinnier end!) to expose the cloves.

3. Place garlic cut side up on a piece of aluminum foil. Drizzle olive oil over top then sprinkle with salt and pepper.

4. Wrap foil tightly, then place pouch in a small ovenproof pan. Roast until the cloves begin to pop out and are totally soft – about 1 hour.

5. When cooled, open the foil and squeeze the lower part of the head of garlic to remove cloves.