one bit of advice.... i remember a while back i roasted a couple of heads to make a roasted garlic aioli, then i vaccuum packed some of the remaining roasted garlic cloves and stored in the fridge for a couple weeks.... then i spotted the vaccum packing was inflated, surely botulism was thriving inside, as we know, this an anaerobic bacteria requiring no oxygen to exist and not only dangerous but can even be deadly!! so, i would definitely recommend against storing it more than a few days in the fridge
mugsy, i roast them at 350 in a tented aluminum foil with a vent for steam to escape