Roasted Garlic Heads with Thyme

 Vegan

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This lovely aromatic spread can also be spread on bread or toast as a starter - or added to dips, soups and so forth. It's easy and time/energy-saving to make a double batch. It will keep in the fridge for about 3 days.

Serves: 
6
Time: 
90 minutes, including soaking time
Gluten free
No nuts
No sesame
No soya
Reduced sugar
Ingredients: 

6 large heads of garlic
100ml/3½fl oz olive oil
8 sprigs fresh thyme
Salt and pepper

Method: 

1. Soak heads of garlic in cold water for 30 minutes. Preheat oven to 80ºC/350ºF/Gas Mark 4.

2. Drain and slice off the garlic tops or cut in half if large.

3. Place in roasting tin with oil and thyme and season to taste. Roast for 50-60 minutes, turning occasionally. Remove from oven when golden and tender.

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