Preheat the oven to 375-400°F. (Note: I usually roast garlic when I'm roasting something savory for a long time, like roast chicken, or pot roast. So, set the oven to whatever temperature is called for the main dish, but anywhere between 375-400°F is ideal!)
Cut a head of garlic in half and place it on a sheet of foil.
Drizzle some olive oil over the cut side and sprinkle some salt.
Replace the top of the garlic and wrap the foil.
Place in the oven and roast for about 45 minutes, or until the garlic cloves are soft and caramelized.
Cool the roasted garlic until safe to touch. Then squeeze out the softened garlic from the peel, mash it and serve!
Notes
HOW TO STORE: Refrigerate roasted garlic for up to 3 days. Or freeze for up to 3 months - this's my go-to method for storing roasted garlic. See my freezing instructions in the post above.