Preheat the oven to 325°F
Grab a couple bulbs of garlic, and chop 1/4 of the tops off to expose the tops (as pictured above).
Drizzle each bulb with about a tablespoon or so of good olive oil, and then sprinkle with a generous pinch of salt.
Wrap each bulb separately in foil, and twist to close any excess foil at the top. So they’re not rolling around in the oven like freed grapes in the fridge, I like to put the wrapped bundles in a muffin pan. Keeps them buckled in and makes it easier to pull them in and out of the oven.
Let the bulbs bake for about 2 hours, remove a bulb from the oven, and test for doneness by gently squishing an end clove. If it’s done, the roasted garlic should squish out like a tube of toothpaste.
If the garlic isn’t quite there, return to the oven and check back every 15 minutes or so until they are.
When they’re done, and if their use isn’t already spoken for, I recommend using your freshly roasted garlic to add a subtle garlic flavor in recipes where uncooked garlic would otherwise ruin everyone’s day (like tzatziki or hummus).
My favorite use for fresh roasted garlic? Slathered over fresh, soft, chewy bread, and shoved directly in my gaping greedy mouth.