I roast garlic whenever the oven’s already on for something else. There’s no point heating it just for a few bulbs.
Peel off the loose outer papery layers, trim a sliver off the top to expose the cloves, and nestle the bulbs in foil. Drizzle generously with olive oil, seal and roast for 30–40 minutes.
They keep for a week in the fridge or up to 3 months in the freezer. Squeeze the soft cloves into mash, vegetables, or mascarpone for a pasta sauce. It’s sweet and divine, with no garlic breath!