Step 3: Drizzle olive oil onto the garlic. Wrap the entire head of garlic in the aluminum foil, covering it without letting the foil touch it. You can also sprinkle or pack the foil with whatever seasoning or herbs you like, like salt and pepper, rosemary or crushed red pepper.
Step 4: Roast in the oven until golden for anywhere from 35 to 45 minutes. The longer you roast, the more caramelized and browned it’ll get. Just keep an eye on the outside of the garlic so it doesn’t start to burn before the middle of the head softens.
Step 5: Squeeze the cloves from the bottom towards the top until they pop out of the roasted head. Now they’re ready to cook with, purée, spread or mash (or just pop ‘em in your mouth, we won’t tell).
Roasted heads of garlic will keep for anywhere from four days to two weeks in the fridge, while loose cloves last for up to 10 days in the fridge submerged in olive oil in a sealed container. That garlic-infused oil can be a game changer for salad dressing, dips and sauces, too, so don’t throw it out once you finish the garlic. Roasted garlic can also keep for up to a year in the freezer.