Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic's bite and leaves rich, deep flavor and silky texture in its place.
Source: Everyday Food, April 2010
- 1 pound garlic (6 to 8 heads, depending upon size)
- Coarse salt and ground pepper
- 1 tablespoon fresh thyme leaves
- 1/2 cup extra-virgin olive oil
Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container.