The roasted garlic will be spreadable and creamy. Spread the cloves on toast, mix them with hummus or mashed potatoes, or add some to your salad dressing.
This recipe was originally printed in Moscow Food Co-op's magazine, Rooted.
Ingredients
- 8-10 heads garlic (enough to line the bottom of a 10-inch, oven-safe pan)
- 4-6 dried chilies (your choice! We used guajillo.)
- 4 sprigs fresh thyme
- 4 sprigs fresh oregano
- neutral oil like grapeseed or safflower
Instructions
Preheat oven to 350°F. Cut just the tops off the garlic so you can see the cloves. Line a 10-inch cast iron or other oven-safe pan with the garlic, cut side up. Scatter the remaining ingredients around the garlic, tucking the herbs and chilies evenly around the garlic. Fill the pan with enough oil to reach slightly below the garlic's cut-off top. Cover the pan with parchment paper, then cover the parchment paper with foil (so the pan is double-wrapped.) Bake for 45 minutes, then remove the foil and parchment paper. Continue to bake until the tops of the garlic become caramelized and brown in color. Remove the whole pan from the oven and cool on a wire rack.
Once cool, strain the oil into your desired container. Discard the chili and herbs. Save the garlic cloves for later use.
Refrigerate the oil for up to 2 weeks. It’s more delicious to eat when it's been warmed to room temperature.
