is something I do weekly. Use either a small,covered baking dish or a piece of
foil- do Not separate the garlic into pieces, just take a slice off the top of
the whole bulb and drizzle oil(I use olive oil)over the cut top of the garlic
bulb and cover tightly in baking dish or wrap in foil. I bake mine slowly at
300 f for 1/2 hour and then check it for tenderness. Continue adding 10-15
minute incrimates (timing depends on the size of your garlic head) until your
garlic is very soft(squishy) and remove from oven.
Use the garlic in your recipe while it is still warm and soft or mash and keep
covered in the fridge-will last 5-7 days in the fridge.

I love the taste of roasted garlic. We love to spread it on warm, buttered
italian bread or toasted baquettes w/ pasta or as an appetizer. I prefer using
roasted garlic in all my recipes that call for minced or chopped garlic.