Using a sharp knife. slice off the top of the head of garlic about ¼-½" to expose the tops of each clove.
Place the whole head on a small square of foil, large enough to wrap around the garlic.
Drizzle with olive oil. Sprinkle over salt and pepper.
Pull the foil up around the sides of the garlic making a little purse shape.
Roast in the oven for 40 minutes. (p.s. your house is going to smell great!)
Cool until the garlic can be handled without burning your hands. Hold the head of garlic in your palm and gently squeeze until each clove pops out of the skin.
Store in a glass jar covered with olive oil for up to two weeks. Or freeze the peeled cloves on a parchment covered baking sheet for 30 minutes until firm. Toss in a freezer bag or container for up to three months.
To roast without aluminum foil:
Place cut, whole head or cloves (in paper) in muffin tin or small custard cup with sides.
Drizzle over olive oil and season with salt and pepper.
Roast in a 350˚ preheated oven for about 30 minutes until caramelized.
Follow directions above for removing garlic from head.
Storage:In a jar: There are lots of theories on how to store roasted garlic but one of my favorite is putting the roasted, peeled cloves in a jar covered with olive oil. Voila! Now you have garlic flavored olive oil that can be used in salad dressings, for sauteeing veggies or chicken and more. Store for up to 2 weeks.Freezer: Remove cloves from the garlic once roasted. Place on a parchment covered baking sheet in the freezer for about 30 minutes until firm. Remove to a freezer safe container or ziploc for up to 3 months. Pull out what you need and let soften on the counter for about 10-15 minutes.Air fryer instructions. Preheat your air fryer according to the manufacturer's directions to 375˚. Follow the directions for preparing the garlic and place the garlic in the air fryer basket and roast for 15 minutes until golden.