Preheat the oven to 400°F.

Peel off the outer layers of papery skin on the garlic head—stop just short of removing so much that the garlic head falls apart. You want the garlic head to be intact.

Trim off the tops of each head of garlic, cutting off about ¼ to ½”. This will expose the inner sections of each garlic clove.

Set a large sheet of foil onto a baking sheet. Press and curl up the edges, creating a little bowl with extra room to fold it closed later. Be careful not to tear any holes into the foil.

Place trimmed garlic bulbs into the center of the foil.

Drizzle garlic with olive oil, then use your fingers to rub the oil into the cloves. Optionally, sprinkle with salt and pepper to taste.

Press the tops of the foil bowl together, creating a closed pouch, being careful to keep the foil from touching the garlic, and keeping garlic heads upright.

Place the baking sheet into the oven.

Bake the garlic for 45-65 minutes, or until golden on top and deeply fragrant. Mine took 55 minutes.

Remove baking sheet from the oven and carefully open the foil pouch to avoid steam burns. Tip: Use heatproof tongs to open the foil pouch.

Trim the edges of the skin to create an opening with which to scoop out the roasted garlic. Enjoy!