Ingredients:

  • 1 head of garlic, preferably plump and firm
  • 2 tablespoons (30ml) extra virgin olive oil (plus more for storing, optional)
  • Pinch of sea salt
  • Pinch of freshly ground black pepper
  • Optional: 1 sprig of fresh thyme or rosemary (for infused flavour)

Instructions:

  1. Preheat oven to 400°F (200°C). Cut off the top of the garlic head, exposing the individual cloves. Remove about 1/4 to 1/2 inch.
  2. Place the garlic head in the baking dish, cut-side up. Drizzle generously with olive oil, ensuring the oil seeps down into the cloves. Sprinkle with salt and pepper. Add herbs, if using.
  3. Option 1: Cover the baking dish tightly with aluminum foil for the first 30 minutes, then remove and continue roasting. Option 2: roast uncovered for entire time.
  4. Roast for 15-30 minutes more, or until the cloves are soft and easily pierced with a fork, and the tops are golden brown. Watch carefully to prevent burning.
  5. Remove from oven and let cool slightly. Once cool enough to handle, gently squeeze the roasted garlic cloves from the head. They should slip out easily.
  6. Store cloves in olive oil in the refrigerator for a longer shelf life (See tips below for food safety).