Roasted Garlic and Herb Recipe for 4 Servings

Instructions:

1. Preheat the oven. Set your rack to the middle position and heat to 400°F (200°C).
2. Peel away the loose, papery outer layers of the 4 large heads of garlic, but keep the individual cloves attached to the root.
3. Trim the tops. Slice about 1/4 inch off the top of each head, exposing the raw cloves inside. Look for the pale white centers of every clove.
4. Create a foil nest. Place the bulbs on a large square of heavy duty aluminum foil and fold the edges up to create a bowl shape.
5. Apply the seasoning. Sprinkle the 5g flaky sea salt and 2g cracked black peppercorns directly onto the exposed faces of the garlic cloves.
6. Add the aromatics. Tuck the 3 sprigs of rosemary and 4 sprigs of thyme around and between the garlic bulbs.
7. Saturate with oil. Slowly pour the 120ml extra virgin olive oil over the cloves, letting it seep down into the layers of the bulbs.
8. Seal the packet. Bring the foil together at the top and crimp it tightly. Place the packet in a small baking dish or a muffin tin.
9. Roast for depth. Bake for 50 minutes. Listen for a faint sizzle and smell the deep, caramel aroma after the 40 minute mark.
10. Check for doneness. Open the foil carefully (watch the steam!) and poke a clove with a knife. It should offer zero resistance, feeling velvety and soft like warm butter.