The "secret" to making a big batch of roasted garlic cloves is buying pre-peeled cloves. Simply toss with a little bit of olive oil and sea salt, wrap well, and place in the oven for buttery soft, delicious garlic.
Line a baking sheet with piece of foil and place a piece of baking parchment paper on top o the foil.
Place the garlic cloves on the parchment paper. Top with the olive oil and salt. Gently toss to coat all of the garlic cloves.
Wrap the parchment paper around the garlic cloves and crumble to close. Wrap the foil around the the parchment to secure it closed.
Bake for 45-60 minutes checking for doneness that the cloves have softened and are easily mashable with a fork but are not beginning to brown. Remove from the oven and allow to cool completely. Store in the fridge for up to a week or in the freezer for up to a month.
Peeled garlic cloves can be found in the refrigerated produce section of most supermarkets.