A toaster oven works well for this. Preheat your oven to 400°F (205° C).
The entire garlic bulb should be peeled and its papery outer layers discarded.
Maintain the garlic cloves' separate skins in tact.
Cut the tops of the cloves by 1/4 to 1/2 inch with a sharp knife.
This reveals the individual garlic cloves.
Place garlic in a muffin pan or baking dish:
Put the cut-side-up garlic heads in a baking dish.
Olive oil should be drizzled over each exposed head of garlic. Use your fingers to rub the olive oil into all the cut, exposed garlic cloves.
Wrap the lightbulb in aluminum foil.
Bake the cloves for 30 to 40 minutes at 400°F (205°C), or until they are tender to the touch and have a light brown color.
Let the garlic to come down to a safe temperature before touching it. Cut each clove's skin slightly all around with a tiny knife. The roasted garlic cloves should be pulled or squeezed out of their skins using a cocktail fork or your fingers.