I tried once again this afternoon to roast garlic. Seemed simple enough the first time, but something just wasn't right. This time, I roasted it longer and shlapped some butter along with the prescribed olive oil on the garlic prior to roasting. The result was much improved. I found myself popping out the tiny mushy cloves and eating them whole. (Thank god John was eating them whole, too.) The photo below is post-garlic annihilation.