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If you are using a ceramic/terra cotta garlic roaster, submerge it in water for 15 minutes before placing it in the oven.
Cut the top ¼" off the garlic bulb(s).
Place in the garlic baker or on top of a sheet of aluminum foil.
Drizzle with a little olive oil. Add herb sprig, if using.
Add the lid or wrap up with foil and place in a cold oven.
Bake for 50 to 60 minutes at 350F.
Scoop the roasted bulbs out of each shell.
Use immediately or store in the fridge covered in a little olive oil for up to 1 week. You can freeze it for longer storage to use in soups.