Have you heard of the wonders of roasted garlic but not known what was involved? My mom used to stuff cloves of garlic in chickens before roasting them, and also leave big cloves in the pan itself. It was like treasure hunting to find all of those yummy bits she left for me. When she learned how much I liked them, she starting putting many more in the dish, much to my delight!
Now, being able to grasp control of that wonderful flavor without needing to roast a whole chicken just sounds amazing! The garlic flavor gets sweeter, less bitter, and a bit softer. It works well when mashed in with butter, oil, or some other alternative. You can use it on garlic bread, mixed with vegetables, as an accompaniment to a main course like steak and onions, or just plain if you are crazy like that.
There are many recipes for making roasted garlic, and I have done it several different ways since I first learned about it, so this is not the be-all, end-all recipe. This is just meant as a guide.