Cut off the top of each head of garlic. You do not need to peel the head first. Enough of the top should be cut away so that each clove within the head is exposed.

Drizzle a teaspoon of extra virgin olive oil over the top of each head where the cut was made exposing the cloves.

Sprinkle a pinch of sea salt on each head where the cloves were drizzled with oil.

Place each head, oiled side up on a stainless steel baking pan. Cover the cloves with a smaller pan to protect them from burning. This is a simple way to avoid using aluminum foil.

Bake at 375 °F/ 190°C for one hour or until garlic cloves are lightly caramelized on top.

Remove the pan from the oven, and place the roasted garlic heads on a platter and serve immediately. Enjoy each head at the table by removing one clove at a time with a fork. Once all the cloves have been eaten, place the garlic head on its side and gently press with a knife to remove even more roasted garlic yumminess!

Refrigerate leftover heads in a glass container with a tight fitting lid. Rewarm and enjoy for up to 5 days.