Preheat the oven to 350℉, set an oven rack in the center of the oven.

Cut about ½ inch of the tops off the heads of garlic, and place them cut side up into a 10” cast iron skillet.

Add the fresh thyme, pepper flakes, and peppercorns. Pour over the olive oil and cover the skillet tightly with foil.

Roast for 45-50 minutes or until the garlic is soft. Remove the foil, and set your oven to high broil. Broil the garlic for 3-4 minutes or until the tops are lightly browned.

Remove the skillet from the oven and let the garlic cool until you are able to handle them.

Lightly peel the garlic bulb and squeeze the garlic into a glass storage container, such as a mason jar. Strain the oil to remove any leftover peels and the aromatics. Pour oil in with the garlic. If you have leftover oil, store in a separate container and use for cooking.

The garlic confit can be used immediately or it can be stored in the refrigerator for up to 2 weeks in a mason jar with its oil.