Yield: Yields 1 cup mashed roasted garlic.
Got more garlic than you know what to do with? Roasting garlic mellows and sweetens its flavor and adds a delicious caramelized note. You can double or triple this recipe easily. It’s great served simply on toasted bread, or in the delicious ideas below.
Slice 1/2 inch from the top of each head of garlic. Arrange the garlic cut side up on a large sheet of heavy-duty aluminum foil. Drizzle with 3 Tbs. of the oil and season with 1/4 tsp. each salt and pepper. Add the thyme sprigs and wrap the foil tightly to make a packet.
Roast until the cloves are light golden-brown and very soft, about 1-1/2 hours. Remove from the oven and let cool.
To remove the garlic from the heads, squeeze the cloves from the bottom into a small bowl. Using a fork, mash the garlic with the remaining 1 Tbs. oil.
Make Ahead Tips
You can store the roasted garlic in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 1 month.
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