OK, I've lost it.  I'm living in a a long term motel (Marriott) in San Antonio.

I don't have an oven, but I love roasted garlic.  I decided to try this on my two burner stove in the motel room.

Trim the top off the pointed end of a garlic pod so the cluster will lie flat in pan.  Place a tablespoon of olive oil in the bottom of the pan.  Turn the burner on as low of a setting as possible.  The stove top in my motel room produces too much heat, so I had to position the pot so that only about 25% of the bottom is over the burner.  I placed the garlic in the olive oil for about two hours, checking often for too much browning.  The garlic should begin to feel soft and the exposed clove should be slightly brown.  Here's a picture of the results after two hours:

I turned the garlic over to the root side and placed a lid on the pot to hold in the heat/steam.  After about 30-45 minutes, the garlic was soft, almost like a ripe avocado.  I liked the results, the garlic is slightly brown and creamy in texture.  (You may also be kicked out of the hotel if you do not open your windows.)

Enjoy the roasted garlic.  I like to squeeze the pod on the root side, which pops the garlic cloves out of their husks for easy consumption.  You can save it in the frig or eat it whole after it has cooled off a bit.