Start with whole, unpeeled garlic.  Cut the top quarter of the stem end off.  Slather the cut side with olive oil and season with salt and pepper.  Place cut side down in a casserole dish.  Cover with foil.  Roast in a 350 degree oven for 40 minutes.  When slightly cool, you can just squeeze the root end and the roasted cloves will pop right out!  You can pass the garlic through a fine mesh strainer with a spatula if you like or leave the cloves whole.
Tip:  Roast a large batch and store in a lidded jar cover with oil and store in the refrigerator for 2 weeks.  Use the infused oil later for sauteed vegetables.  They’ll never figure out where all of that sweet garlic flavor came from!