This is a “two-for-one” recipe. Not only do you get tender roasted garlic to eat and enjoy, but you’ll also have delicious garlic infused oil to flavor future meals. The oil will keep for about 2 weeks in the refrigerator.
If you want to add an earthy, herbal note, add a sprig of rosemary or thyme.
2 heads garlic, peeled
Generous pinch red pepper flakes
1 sprig rosemary or thyme, optional
3/4 to 1 cup extra virgin olive oil
Preheat the oven to 250 degrees. In a small baking dish or ramekin, place garlic cloves, red pepper flakes, rosemary, if desired, and 3/4 cup of olive oil (add more oil if cloves aren’t submerged). Cover and bake for 2 hours, or until cloves are golden and soft (they should be easily pierced by a knife.) Set aside to cool. Transfer the mixture to an airtight container and refrigerate.
How To Use The Mixture:
Serve the garlic as a side dish with roasted chicken or pork.
Mash the garlic with some of the oil and spread on thick slices of toasted bread. Top with fresh tomato or white beans.
Brush the garlic oil on bread and grill or bake for instant garlic bread.
Substitute garlic oil in recipes that call for sautéed garlic.