Garlic…Need I say more? If a recipe calls for 2 cloves, I double it. You can never have enough in my opinion! The problem when adding to roasted vegetable dishes is that it tends to burn if you mince or slice. Roasting a whole bulb is fine if you intend on using the whole thing, but sometimes I just want a few cloves. When my oven is on, I will peel a few cloves of garlic, drizzle with a bit of olive and place in one of my tiny cast iron pans. I roast for about 7-10 minutes, or until brown. Turn half way so the cloves don’t burn. Once the cloves are cool to the touch, chop to desired size and add to your dish. You can use aluminum foil or a small baking dish if you don’t have a small pan.