Cut the top 1/4 inch (6 mm) off each whole head of garlic. Place each head on a piece of foil. Drizzle with a little olive oil and sprinkle with thyme. Twist foil around each head to enclose completely.
Bake at 350°F (180°C) until soft, about 30 - 45 minutes. Squeeze softened garlic out of skins and puree.
One roasted garlic head yields about 2 tbsp (25 mL) mashed garlic pulp.
Roasted garlic puree may be frozen for up to one month.
Roasted Garlic Ideas:
Serve as an appetizer by squeezing cloves and spreading softened garlic onto toasted French bread slices.
Use in recipes calling for roasted garlic, such as roasted garlic mashed potatoes.
Use roasted garlic in the following recipes:
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