Step 1

Preheat oven to 400 degrees. Remove outer papery layers of garlic bulb, leaving the skins in tact and cloves attached.

Step 2

Using a sharp knife, trim about 1/4 inch to a 1/2 inch off the top of the bulb to expose the cloves. Drizzle with olive oil (I like about 2 tablespoons olive oil per head of garlic).

Step 3

Wrap the individual heads of garlic tightly in foil and place on a baking sheet. Or, place the individual heads in a muffin tin and wrap tightly in foil.

Step 4

Roast for 30 to 60 minutes depending on your preference, checking the cloves at 30 minutes. The roasted garlic is done when it caramelized in color and the cloves are very soft and can be pieced easily with a knife.

Step 5

Preheat oven to 400 degrees. Line a small baking dish or pie plate with foil. Arrange peeled garlic cloves in the middle of the foil and drizzle completely with olive oil.

Step 6

Wrap the foil tightly to make a packet and roast 30 to 40 minutes, until golden in color and completely softened.

Step 7

In a dry medium skillet over medium-low heat, toast garlic cloves until spotty, dark brown, and slightly softened, about 20 to 25 minutes. Remove pan from heat, cover, and let stand until garlic is completely soft, 10 to 15 minutes.