I am roasting some garlic now. Everywhere I look it says to roast at a pretty high temp like 400. I am trying it at a low temperature like 300 to see if going low and slow helps me get a better caramelization of the sugars. Any food scientists in the house that can tell me what the optimum temp is for this? If I go to low will I never get hot enough to to totally caramelize all the sugars?