What's the best way to get roasted garlic out of its skin I am quite fond of oven-roasted garlic, but I always spend ages getting the meat out of their skin. In addition my fingers get rather sticky when I follow the method described in the linked recipe, which is to "press on the bottom of a clove to push it out of its paper."

Are there any tips or tricks on how to easily get roasted garlic out of its skin, preferably without making too much of a mess?
Cut the garlic head in half, add a little oil if you like, put halves back together, wrap in foil, roast, unwrap, cool, squeeze roasted garlic out of halves. The idea of cutting in half ensures that most, if not all of the cloves are cut open, making removal of roasted garlic easier. Placing the cloves back together, avoids the potential problem of a crust forming over the cut end, which also may make removal easier (though I've never tested this).  You do need your hands, so one way to avoid stickiness, particularly if you are doing a lot, is to wear rubber gloves.