This is a simple how-to that you need have in your tool kit.  Roasted garlic is delicious and can serve a myriad purposes. It is great as a spread on crostini, mashed into potatoes, mixed into pasta, added to sauces, or, for the real garlic-lover, just eaten straight.  

Preheat the oven to 400°F.  Peel away the outer layers of the garlic bulb skin, but be sure to leave the skins of the individual cloves intact. Use a sharp knife cut off about 1/2 inch of the top of cloves to expose the individual cloves of garlic.

Place the garlic heads onto aluminum foil and drizzle a couple teaspoons of olive oil over each head, making sure each garlic head is well coated. Wrap the garlic heads in the foil (I recommend a second layer of foil to lock in the olive oil.) Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the cloves to cool just enough so that they are still warm but easy to handle.  Simply squeeze the cloves from the skin or use a cocktail fork to remove whole cloves.