Roasting garlic is about as easy as boiling water. If you’re roasting a whole head, cut off the top half inch or so and trim the root end only if it needs cleaning. But do not detach the cloves. Put the head in a small ovenproof dish or pan. Drizzle a teaspoon of olive oil (or the fat of your choice) over the garlic. Add a quarter-cup of water or stock to the pan. Place the pan in the center of a 500°F (260°C) oven and roast for 25 to 30 minutes. You can roast individual cloves in their skins in the same way, just omit the water or stock, and roast for 20 to 25 minutes, or until the largest cloves are soft to the touch.
You don’t need any herbs or spices to accompany roasting garlic, but if you want, use anything you like. Our choices would be a little thyme, tarragon, or rosemary.