Roasting garlic is easy. Start with the freshest and firmest garlic bulbs you can find. Avoid bulbs with little green sprouts peeking out of the top. They tend to give a bitter flavor to the garlic. Roasted garlic carmelizes into a golden color and develops a sweet flavor with a soft, creamy texture. Once the roasted garlic has cooled, give a little squeeze and the cloves will pop right out. Or, use your fingers and start pushing the cloves out from the base of the bulb, moving your fingers up all the way to the top. The smooshed garlic will have a paste-like consistency, ready to be added to a dish to give it a delightful and delicious flavor. Mash the cloves with a fork to make a very smooth paste.