As I said - it's simple. Take whole head of garlic LARGE can on it and be limited, but we are not looking for easy ways, so take vegetable oil, salt and your favorite spices and herbs. I use black pepper, thyme, thyme, marjoram.

Garlic clear from the husk and gently parting the teeth, you can, of course, and broken, but entirely overdressed.

Coat the head with oil, and sprinkle with salt and pepper. Understand why oil? So our spices stuck on the garlic, otherwise it will slide and the desired result, and the effect will be. Put garlic in bowl, cover with a lid and into the oven for 20 minutes at 180-200 gr. There is no pot? No problem! Take foil, wrap the garlic can be several heads in the oven.

Twenty minutes later, our dish is ready! It is, of course, you can just cook without salt and spices, but the whole point is that when you eat the roasted garlic, for example, with pilaf, you take a clove and suck out the contents and grab the salt, spices, and mouth is a extravaganza of flavors.

But if you have roasted garlic, make garlic Oil: squeeze the cloves into a dish or mortar, pound with pestle or fork, adding salt to taste, remaining spices and herbs, a little oil. Transfer to a jar.