When it comes to adding garlic’s unique flavor to dishes without overpowering them, there’s nothing like roasting “the stinking rose.”

What starts out as crunchy and pungent is transformed into a soft, caramelized delight, ready to be spread on fresh bread or incorporated into sauces, dips, soups and other creations.

Roasting garlic isn’t an all-day affair, either.

“Generally, heads of garlic will roast to softness in about 45 minutes,” says food writer Emma Christensen. “the size of the heads, the variety, and their age can affect the exact cooking time.”

Christensen recommends starting to check around 40 minutes “and continue cooking as long as you like — it’s very hard to overcook garlic!”

Don’t have that much time? Roast several heads at once and freeze the ones you don’t use right away (assuming you can restrain yourself); they’ll keep for about three months. Or store in the fridge for up to two weeks.

Start by preheating the oven to 400°. Peel away the loose outer layers, but leave the cloves attached to one another. Then trim about a quarter-inch off the top, enough to expose the tops of the cloves, and drizzle with a teaspoon or two of olive oil before wrapping the head (or heads) in foil. (You could use an earthenware roaster specifically designed for the task, but plain foil works just fine.)

The garlic is done when a center clove is easily pierced with a knife. Allow to cool, then press the cloves out of the skins before use or storage.