Easy Oven Roasted Garlic
Condiment
Ingredients
3 whole heads garlic
3 sprigs fresh thyme, optional
1 tablespoon olive oil
Salt and fresh ground black pepper
Directions
Heat the oven to 400 degrees F.
Prepare three squares of parchment paper or foil large enough to wrap each head of garlic.
Peel the papery white skin from the garlic heads, leaving enough layers to keep the head together.
Cut 1/4-inch from the top of the cloves so that you can see inside the individual cloves of garlic.
Make a small bed of thyme on the parchment paper or foil, shaping it into a small ring. Then, place a head of garlic, cut-side-up, on top. Drizzle with olive oil and season with some salt and fresh ground black pepper.
Fold the parchment paper or foil up and around the garlic to make a little parcel. If using parchment, secure with kitchen twine.
Place the packets onto a baking sheet. Bake until the cloves inside the packet are light brown and soft, 40 to 50 minutes.
Notes
Trim excess parchment paper from the tops of the packets so that they do not touch the top of your oven.
Try other fresh herbs like rosemary or dill.
Storing:
Roasted garlic can be refrigerated for a few days.
To extend their shelf life, remove the roasted garlic cloves, add them to a clean food storage container and then cover with olive oil. Store the garlic and olive oil in the refrigerator up to two weeks (the oil can also be used)
You can also freeze roasted garlic — either as whole cloves, mashed up into a puree or covered in olive oil. The frozen garlic should last up to three months.
Nutrition
PER SERVING: Serving Size 1 whole head garlic / Calories 93 / Protein 2 g / Carbohydrate 12 g / Dietary Fiber 1 g / Total Sugars 0 g / Total Fat 5 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 161 mg