– 1 or more heads of garlic – 1 to 2 teaspoons extra-virgin olive oil
Heat the oven to 400°F. Hold each garlic head from the base and slice off ¼-inch of the top to reveal the cloves. We want every clove visible. Remove some of the outer papery material to see better.
Use a paring knife to cut the clove tops on the sides if needed. Repeat with more garlic if needed. Place garlic bulbs in an oven-safe stainless steel saucepan or skillet with a lid* and a wide base so they don't touch the sides.
Oil the exposed tops of each bulb with 1–2 teaspoons. Reapply oil from the pan's bottom with your fingers. Cover and bake for 40–70 minutes, checking every 10 minutes after 40 minutes (the pot will be hot!).
When heads are golden on top and cloves are soft enough to pierce with a paring knife, they are done. (5–10 minutes longer roasting adds flavour, but watch out for burning—an acrid smell or blackened bits).
Cool the roasted garlic for 10 minutes or until you can handle it. Use a fork (cocktail fork if you have one) or grapefruit spoon to release the cloves, or gently squeeze them from the base (simplest for inner cloves).
Refrigerate or freeze roasted garlic for up to four days or several months (label containers with a use-by date). Avoid storing roasted garlic at room temperature because botulism toxins can grow quickly.