The recipe calls for an entire bulb of garlic. Remove any loose paper-like skin before cutting off the top. Once cooked, you squeeze the bulb, releasing the individual cloves of just-cooked garlic. Left whole, the cooked cloves will have a milder flavor than if pressed or chopped.
Southern Living DECEMBER 2005
Toss together all ingredients; place in a single layer in a 15- x 10-inch jelly-roll pan.
Bake at 400° for 45 minutes or until tender. Carefully squeeze pulp from garlic bulb; discard husk. Stir together garlic and vegetables.
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