I love cooking with garlic, and tend to purchase the stuff by the pound. Fresh off the success with my chicken and rice dish, I decided to try roasting garlic after reading instructions that called for slow roasting.

This time I used a small cast iron skillet (about the size of three fried eggs) and the lid from a small pot that had been a companion to the porcelain over steel one I made the chicken in. I lined the pan with foil and added four garlic bulbs that had the top 1/2" removed. A good drizzling of olive oil over the bulbs, then the foil was gathered up and sealed. After putting on the lid I placed the pan in a smaller oven baking bag and set out in the sun for about an hour.

Ah, heaven!