Peel and discard the papery outer layers of the garlic bulb, leaving the garlic head intact (still together).
Using a sharp knife, cut 1/4 inch from the top of cloves to expose the cloves a little.
Put each garlic head in aluminum foil, cut sides up.
Drizzle each with olive oil covering the exposed garlic cloves (use fingers or a brush), then wrap up and around to make a little parcel.
Bake at 400 degrees F, for 40-45 mins. Exact roasting time will depend on the size of your garlic, the variety, and its age. Cloves will be lightly browned, and feel soft.
Allow to cool, then squeeze the roasted garlic out of the skins. Discard the skins. and remove roasted garlic cloves from their skins.
Cover with a little olive oil and store until needed.
If you have fresh thyme, add a few sprigs to each garlic parcel before roasting.
How to store
Refrigerator: Store individual cloves covered in olive oil the refrigerator for about 10 days. You can also store a whole head or two in a ziplock bag in the refrigerator. Freezer: You can store roasted garlic for several months in the freezer. Just make sure it is sealed in a freezer safe container, to avoid freezer burn.