Roasted Garlic

Garlic is a staple in our home. GC and I often have several heads of roasted garlic ready to use for sauces, vegetable dishes, salads, and so on.


Extra-virgin olive oil
Sea salt

  1. Preheat the oven to 275°F.
  2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut about ½-inch off the top of the cloves, exposing the individual cloves of garlic.
  3. Place garlic in a small baking dish. Drizzle with olive oil, sprinkle with sea salt and sprigs of thyme. Cover with foil and bake, undisturbed, until soft, at least 40 minutes.
  4. To use, let cool enough to handle and squeeze the garlic from the skins or carefully remove the skins with a knife.