Seriously, is there anything better than roasted garlic? I’m not sure there is. I got this idea from Martha Stewart, of course.
Preheat your oven to 400°F.
Take some garlic, still in its head (I used five, because that’s what came in the package), and carefully slice off the top quarter of the head. Make sure the garlic sits flat and arrange the heads, cut-side-up in a baking dish.
Season the garlic heads with salt and pepper, and sprinkle with some fresh thyme (or frozen, if you have some on hand).
Slowly drizzle olive oil over each head, letting the oil soak into and around the cloves. My heads were small, and I used about a tablespoon of oil for each head.
Cover the dish tightly with tin foil and roast until the cloves are golden, very soft, and starting to stick out of the head a bit, about an hour. Let them cool until you can hold them comfortably in your hand.
Starting from the bottom, squeeze each head to push out the cloves and peel the skin from any cloves still enclosed. At least, that’s what Martha told me to do. I found it was easier to peel the outside layer of skin away and pop out the roasted clove.
Transfer the garlic and the cooking oil to a jar or other airtight container and keep in the fridge for up to two weeks.