Preparation

• Position a rack in the center of the oven and heat the oven to 400°F.

  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.

Five Ways with Roasted Garlic

• • Garlic-Roasted Chicken: Smear mashed roasted garlic under the skin of a chicken, season with salt and pepper, and roast until it’s golden-brown and cooked through.
  • Garlicky Vegetable Soup: Deepen the flavor of your favorite vegetable soup recipe by stirring in some mashed roasted garlic.
  • Roasted-Garlic Risotto: Make a basic risotto using olive oil, butter, arborio rice, white wine, broth, and Parmigiano-Reggiano. Stir in mashed roasted garlic and more butter in the last five minutes of cooking.
  • White Bean and Garlic Bruschetta: Mash cooked white beans with some roasted garlic, a little chopped fresh rosemary, and finely grated pecorino. Spoon onto toasted slices of bread, drizzle with extra-virgin olive oil, and serve as a snack or appetizer.
  • Spicy Garlic Shrimp: Sauté peeled, deveined shrimp with extra-virgin olive oil, sliced onion, mashed roasted garlic, crushed red pepper flakes, and smoked paprika. Add a splash of Spanish sherry and serve over steamed white rice.

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.