Preheat oven to 400 degrees F. Line a baking sheet or a small baking dish with 2 long pieces of aluminum foil, slightly overlapping up the length of the pan.

Peel all excess layers of the papery skin off each garlic bulb, discard the skins.

Use a sharp knife to cut the top of the bulb off the garlic. You’ll want most - if not all - garlic cloves exposed.

Arrange the cut garlic bulbs on the prepared baking sheet. Drizzle a little bit of olive oil across the top of the garlic heads, season with a pinch of salt and some ground black pepper.

Pull up the two long ends of the foil pieces to tent and enclose the garlic bulbs, hold together and roll down, to secure.

Seal both open ends by holding the layers of foil together, and rolling up to secure.

Transfer pan with the foil packet of garlic to the heated oven, roast for 1 hour.

Once an hour is up, check the status of the garlic. You want it to be golden brown and very mushy.

If the garlic is ready, remove from the oven. If it needs more time, put it in for 10 more minutes at a time, until it’s the desired color and texture.

Let garlic cool slightly.

Once garlic is cool enough to handle - but still slightly warm - get the roasted garlic cloves out of the bulb. There are two main ways of doing this:

1 - Turn the garlic cut side down and just squeeze the roast garlic cloves out

or

2 - Use a butter knife or cocktail fork to slide individual cloves out, whole.

Personally, I the latter to be the best way. Less mess, less waste!

Once cooled to room temperature, transfer roasted garlic cloves to an airtight container, keep in the fridge for up to a few days.