In my recipe for roasted garlic mashed potatoes, I wrote this long instructional for making roasted garlic. The post was OK, but I wasn't truly satisfied with what I had done. Later, I realized it was too complex, too much instruction. The garlic roasting needed to be a post in itself, which is what I am doing now.
Preheat oven to 325 degrees Fahrenheit. Tear off a piece of foil in a square large enough to cover a whole bulb of garlic. In the center of the foil, drizzle a small amount of olive oil about the width of a silver dollar
Turn your garlic bulb on it's side and cut off the bottom (the widest end) end to expose the edge of the cloves. Place the bulb, cut side down on the foil directly onto the olive oil. Bring up the edges of the foil and crimp together at the top.
Bake in the oven for about an hour, maybe 45 minutes for a smaller bulb. Remove from oven and let cool for about 15 minutes. Open the pouch, and remove the garlic. From the top of the bulb, squeeze with your hands to squirt out the now very soft garlic cloves (see graphic below).