In a heavy, oven-proof saucepan, place peeled garlic cloves, (as little as 1 cup & up to 6 cups or more).
Cover the garlic with olive oil, just enough to cover the cloves.
Sprinkle with Kosher salt, and add a sprigs or more of rosemary.
Cover & roast in a 375 to 400-degree F. oven, until soft, about 20 to 30 minutes.
Cool before storing in an airtight container in the fridge, (make sure the garlic is covered with oil) until ready to use.
Roasting a whole bulb of Garlic:
1 Large Garlic Bulbs, left whole & unpeeled
1 tablespoons Olive Oil
Pinch of Kosher Salt
1 small Sprig of Rosemary
Place the whole garlic bulb & the rosemary in a piece of aluminum foil, (enough foil, to enclose) or a garlic roaster.
Drizzel the bulb with the oil & sprinke with the salt.
Close the foil or cover and place in a 400-degree oven, or on the barbecue grill, roast the garlic for about 20-30 minutes or until the garlic cloves are soft.
Cool the garlic bulb slightly before remove the cloves from the bulb. Squeeze garlic from cloves and use.