Roasted Garlic

1 head garlic (or more)

1 tsp olive oil (per garlic head)

sprig of thyme (optional)

Preheat oven to 250ºF.  Remove the outermost skin from the head of garlic.  Cut off the very top of the head to expose the cloves.  Place garlic in a small baking dish.  Drizzle with the olive oil.  (Let it seep into the cloves that are exposed when you cut off the top of the head.—CW)    Tuck a thyme spring or two around the garlic.

Bake uncovered, for approximately 45 min or until garlic is tender.  When cool enough to handle, break cloves off the bulb and squeeze roasted paste from individual cloves.  It’s that easy!

Use roasted garlic as a spread for bread, on pasta, in soups, or mashed in with potatoes.  Plus much more.  Or freeze for later.