I just roasted some garlic and cut it at the top like usual, but after seeing this post, I wish I’d cut it at the root end. Kinda genius.
Many of the cloves in store bought garlic are different sizes and don’t reach their “top” at the same point. When you cut the 1/4-1/2 inch off the top, many of the cloves don’t get cut open, or you have to cut much more off the top to open them all, losing end product. Sure, they still roasted, but I found those that didn’t get cut open ended up roasting drier, darker, and with harder texture.
By cutting it at the bottom, where they all start, I’d think you get a better chance that every clove gets opened up; gets oil & salt, and can roast freely. Of course, if the bulb isn’t very tight, like mentioned above, it might be harder to cut it from the root. Anyway, I will for sure be trying my next batch by cutting it from the root end like this!!

The bottom gets cut off so that the garlic can come out easier.

Hi Irene, good catch with the photos! Thanks for pointing that out. You could do it either way—cut off the root end or the top. For garlic heads where the cloves are slightly separated (vs tightly packed) cutting off the top and keeping the root end will work better.