Roasting garlic is so simple, and the result is very worthwhile-- I don't know why I don't do it more often. I love the aromatic perfume of sweet roast garlic, and the ease of squeezing the cloves of soft garlic out of their skins. Roast garlic is so mellow creamy and rich, not harsh at all like fresh garlic. Wonderful mashed with a fork and spread on warm French bread, or mixed with a little cream to top a steak or baked potato--the possibilities are endless. I sometimes like adding fresh herbs from the garden (fresh rosemary, basil or sage), for variation. This is a great simple technique for roasting multiple heads of garlic. Store roast garlic tightly sealed and refrigerated, and use within three days. Or, you can freeze roast garlic in an airtight container with a little olive oil and herbs. Enjoy!