Recipe: Roasted garlic

Remove roasted garlic cloves from the papery skins and spread on a toasted baguette, or squeeze it out, mash it with a fork and use it for cooking. It’s great stirred into buttery mashed potatoes, gravies or hearty soups.

Makes 4 heads

Ingredients

• 4    heads fresh garlic
• 2    tsp (10 ml) olive oil
• Pinch sea salt
• Fresh thyme sprigs, stems removed

Preparation
1. Preheat oven to 350˚F. Peel away loose skin from garlic. With a sharp knife, slice through each garlic head, removing about ¼" (1 cm) of the top, just so the tips of cloves are exposed.

2. Place heads upright on a piece of heavy-duty aluminum foil. Drizzle garlic with olive oil, then sprinkle with salt and thyme. Fold foil over to create a tight envelope and place directly on oven rack. Roast for 60 minutes, until cloves are sweet and caramelized. Serve immediately.

 

• 4    heads fresh garlic
• 2    tsp (10 ml) olive oil
• Pinch sea salt
• Fresh thyme sprigs, stems removed

Preparation
1. Preheat oven to 350˚F. Peel away loose skin from garlic. With a sharp knife, slice through each garlic head, removing about ¼" (1 cm) of the top, just so the tips of cloves are exposed.

2. Place heads upright on a piece of heavy-duty aluminum foil. Drizzle garlic with olive oil, then sprinkle with salt and thyme. Fold foil over to create a tight envelope and place directly on oven rack. Roast for 60 minutes, until cloves are sweet and caramelized. Serve immediately.

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