Ingredients

The following ingredients have 2 Servings
  • 10-12 garlic bulbs
  • Canola oil
  • 3 bay leaves
  • Fresh thyme
  • Fresh rosemary
  • 1 teaspoon kosher salt
  • Olive oil

Instruction

  • Preheat oven to 350°F
  • Slice the tops off garlic bulbs using a very sharp knife. Discard the tops.
  • Arrange the bulbs cut-side up in a small cast iron pan, glass baking dish, or 8” cake pan.
  • Tuck the herbs around the bulbs.
  • Drizzle the canola oil over top of garlic until the bulbs are submerged halfway in the oil. Sprinkle the salt over the top. Cover tightly with foil.
  • Roast for 30 minutes, covered. Remove the foil, roast an additional 20 to 30 minutes, or until bulbs are rich brown and garlic has softened. Cool completely at room temp.
  • Use a paring knife, slide garlic cloves out into a glass jar or small bowl. Or you can squeeze the garlic bulbs upside down over a jar to catch the cloves. Fill the jar with enough olive oil to cover cloves. Store in refrigerator for up to one week.