Using a sharp knife, cut off the tops of the garlic (where the paper comes to a point), then peel as much of the paper off as you can without the cloves falling off. Using your fingers in a rubbing motion works well.
Place each head of garlic on a small piece of foil, enough to completely wrap the garlic in.
Drizzle with a teaspoon of olive oil and wrap the foil around each head and place in an oven safe dish.
Roast the garlic in the oven for about 50 minutes. They will be a nice golden caramel color.
Let them cool for at least half hour, unwrapped, before gently squeezing the garlic out.
Using a fork or the back of a spoon, mash the garlic and spread on toasted bread, stir into mashed potatoes and use when cooking veggies.