Chop the 4 stems of parsley finely and set aside. Use a garlic squeezer and squeeze 2 cloves of garlic onto each half of the romaine lettuce heads. Then, top with the 2 tbsp of olive oil, 1/4 tsp of sea salt, and 1 tsp of black pepper. Bake for 10-15 minutes or until the garlic is crispy and the lettuce is tender but still crunchy.