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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?