Preheat oven to 400 degrees. Cut the top of the entire head of garlic off about ½" from the top to expose each clove of garlic. Place the bottom part of the garlic head in the center of a 12"-long sheet of aluminum foil.
Drizzle the top of the garlic with olive oil and sprinkle with a pinch of salt. Wrap the garlic tightly in the aluminum foil and place in an ovenproof dish. (You can place the garlic directly on the oven rack, but sometimes you may get an occasional drip.)
Bake 40–45 minutes or until the garlic cloves are a dark golden brown and the garlic is very soft. Remove from oven and set aside with the foil on, until cool enough to handle.
Remove the tender roasted garlic from the skins by squeezing the cloves out from the bottom (root end) into a bowl or plate the same way you would remove toothpaste from the tube. Store in an airtight container in the refrigerator for up to a week. Enjoy!
Try blending one head of roasted garlic in a stick of salted butter—it makes for an insanely good compound butter to use on meats, veggies, soups, bread or pasta.