Seriously, roasted garlic is probably my favorite smell after burning leaves (opposite spectrums, I know). And it being so easy, like, how can you not make it all the time? You can add it to soups, dips, salsas, as a sandwich spread, I mean, the possibilities are ENDLESS.
First, start with a bunch of heads of garlic. Cut the tops off with a serrated knife. Place them face up in a glass dish.
Next, drizzle with olive oil, making sure to get into all the little crevices. Sprinkle on salt, freshly ground black pepper, and a little thyme.