Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by slicing off the top third of each garlic bulb to expose the cloves inside. This is critical for allowing the olive oil to penetrate the bulbs and for the garlic to roast evenly. Be sure to use a sharp knife for a clean cut.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place each trimmed garlic bulb on a small sheet of aluminum foil (about 15cm square). Drizzle approximately 2 teaspoons of olive oil over each bulb, allowing it to seep down between the cloves. The oil helps conduct heat evenly and prevents the garlic from drying out during roasting.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Sprinkle each bulb with a pinch of sea salt, freshly ground black pepper, and thyme leaves if using. Season generously as this will infuse the garlic with flavor as it roasts.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Wrap each garlic bulb tightly in the foil, creating a sealed packet. The foil traps moisture and heat, essentially steaming the garlic while it roasts for that perfect tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your air fryer to 180°C for 3 minutes. This ensures even cooking right from the start.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the foil-wrapped garlic bulbs in your air fryer basket, ensuring they're not touching each other. If your air fryer is small, you may need to work in batches.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Air fry at 180°C for 20-25 minutes until the garlic is completely soft and golden brown. You'll know it's done when you can easily pierce the cloves with a fork through the open top. The exact time may vary depending on your air fryer model and the size of your garlic bulbs.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully remove the packets from the air fryer (they'll be very hot!) and allow them to cool for 5-10 minutes before unwrapping. This resting period allows the garlic to finish cooking in its residual heat and makes handling easier.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To use your roasted garlic, simply squeeze the bottom of the bulb and the soft, caramelized cloves will push out easily. The transformation from sharp, pungent raw garlic to sweet, creamy roasted garlic is remarkable – this happens because the heat breaks down the allicin compound responsible for garlic's sharp flavor, revealing its natural sugars.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Use immediately in dips, spreads, mashed potatoes, or store in an airtight container in the refrigerator for up to 1 week. For longer storage, you can freeze the roasted cloves in an ice cube tray with a little olive oil for up to 3 months.</li></ol>
