Eat roasted garlic straight out of the cloves or spread onto warm bread. Mashing some into butter, sauces and creamy dips is also an excellent idea. You can use foil or parchment paper to roast garlic. If using parchment, you will need to secure the packets with kitchen twine.
3 whole heads garlic
3 sprigs fresh thyme, optional
1 tablespoon olive oil
Salt and fresh ground black pepper
Heat the oven to 400 degrees F.
Prepare three squares of parchment paper or foil large enough to wrap each head of garlic.
If the garlic has extra layers of papery white skin, peel them away, but leave enough layers so the head of garlic stays together. Cut a 1/4-inch from the top of the cloves so that you can see inside the individual cloves of garlic.
For each head of garlic, place down a sheet of parchment or foil onto a work bench. Make a small bed of thyme by 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.
Pull the sides of the parchment paper or foil up and around the garlic so that you make a little parcel. If using parchment, secure with kitchen twine.
Place packets of garlic onto a baking sheet. Bake until the cloves inside the packet are light brown and soft, 40 to 50 minutes.