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Preheat your oven to 400°F (205°C).
Leave intact the skins of the individual cloves of garlic.
Using a sharp knife, cut ¼ to a ½ inch from the top of cloves.
Place the garlic heads in a baking pan, cut side up.
Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
Cover the bulb with aluminum foil.
Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself.
Use a small knife to cut the skin slightly around each clove.
Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is or mash with a fork and use for cooking.