Fresh garlic should be roasted unpeeled and broken up into individual cloves. Place the garlic in a cast iron skillet or a heavy bottomed sauté pan and roast garlic over low heat for 20-30 minutes. Shake the pan occasionally to prevent the garlic from burning or roasting unevenly.

Garlic can also be roasted in the oven by placing the cloves in a 350-degree oven for 20-25 minutes until lightly browned. When the garlic is done, it will be creamy, sweet, and soft enough to squeeze out of the clove. Garlic can also be roasted ahead of time.