I discovered a quicker way to roast large batches of garlic. Buy already peeled garlic (available in either bags or jars in the produce section) or peel your own. Preheat oven to 400 degrees. Put whole cloves in an oven-proof skilled and add olive oil so that it goes up about 1/3 of the way on the cloves. Heat over medium high heat until the oil begins to sizzle, then reduce heat and cook for 5 minutes. Put the entire skillet into the oven for an additional 10 minutes. The result is both gorgeously roasted garlic and fragrant garlic oil. I let them cool in the oil, then pour the entire contents into a jar and refrigerate until needed.