Here's how to roast whole heads of garlic in the oven. You can use this in a wide variety of recipes AND it freezes amazingly well so it will last forever (well almost) so you can make it ahead in big batches.
INGREDIENTS
- 1 head of garlic
- 2 tablespoons extra virgin olive oil
- 1 pinch salt and fresh cracked black pepper
- (optional) 1 sprig fresh thyme, removed from stem
DIRECTIONS
- Preheat oven to 400°F.
- Chop off the top stem of the garlic head to expose the individual cloves. Place garlic on a piece of foil, and drizzle with olive oil to coat the exposed cloves. Season with salt and pepper, and (optional) sprinkle with thyme.
- Wrap the aluminum foil around the head of garlic to seal so the oil doesn't seep from the packet. Place on a cookie sheet and bake for 45 minutes.
- Allow to cool and use on anything: toast for garlic bread, popcorn, cooked vegetables, dissolved into mayo or butter, tossed with pasta, stirred into mashed potatoes, mixed into meatballs or hamburger patties.
TIPS
- Be sure when you wrap in foil that the foil does NOT touch the exposed area of the garlic. Otherwise it will stick when you open the packet up. Leave some room.
- During the last 5 minutes of cooking you can open the foil packet and let it cooked exposed. It will add extra roasting flavor by carmelizing the garlic.
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