Roasted Garlic Cloves
Many cooks know -- and love -- garlic for its pungency and bite. But when roasted, this aromatic reveals a much softer side. Mellow, earthy, and sweet in nature, roasted garlic is a welcome addition to a variety of dishes.
- Yield: Makes about 28
Source: Martha Stewart Living, February 2004
- 2 garlic bulbs, papery outer skins discarded
- 2 sprigs thyme
- 1 tablespoon extra-virgin olive oil
Preheat oven to 425 degrees. Separate garlic cloves (do not peel); arrange with thyme on a small piece of foil. Drizzle with oil. Seal garlic in foil to form a packet.
Roast garlic until soft and golden, about 1 hour. Remove garlic from foil, and let cool slightly before using.