Directions

1. Preheat oven 400 degrees. Gently rub the papery skins off the garlic bulbs with your fingers until you get down to the exposed cloves. Keep bulb intact.
   
2. With a sharp knife, cut off the top of the bulb to expose the garlic cloves. Place the garlic bulb on a sheet of foil and drizzle with 1 tablespoon olive oil for each bulb. Sprinkle lightly with sea salt.
   
3. Wrap foil completely around the garlic bulb. Place foil-wrapped bulbs directly on oven rack. Roast for 1 hour.
   
4. Remove from oven and let rest for 15 minutes without removing the foil. Squeeze garlic from the individual cloves with your fingers or scoop out using a butter knife or small spoon. Store any unused roasted garlic in a sealed container in the fridge for 1 week.