Lalaine, your method is far easier than Steve's. Yours has fewer steps and your instructions are clear. Steve's instructions don't make sense in multiple places....

I say 10-25 mins because I'm not sure if its is based on the amount of garlic you used. I started with 10 mins and kept adding more time. I used

You're welcome. I hope you find it helpful.

Thanks for the tips, Steve. I am going to try your method as it sounds a lot easier and more convenient.

A better way to roast garlic is in pre heated oven at 350 degrees, I have commercial sheet pans (baking pans) I put about a 1/4 cup or less canola on pan spears it around to coat the bottom and place peeled garlic cloves.

Bake for 40 minutes, remove and scrap sheet pan to turn over the garlic for even cooking, return to oven for 20 minutes and repeat. If they are not golden in color I will return to oven for 10-20 minutes keeping a CLOSE eye on them because they will turn quickly.

Remove from hot pan (they will keep cooking if you don't) and allow it to cool by 70% on a cooling rack (don't put in frog just yet, save your electricity), place in air tight container oil and all over for a day isn then loose chop. Place in a jar that fits the volume and cover with canola oil it will last a year or longer. When Im cooking and require oil I may pour the oil off from this container and then replace it with fresh oil. To keep it safe from mold the key is to keep it covered with oil. ALSO I prefer canola because its a healthier oil then veg oil and it won't become solid like olive oil.

If you store it sa airtight container, I'd say mga 1 one week siguro.

You're welcome 🙂