Name: Roasted Garlic Confit
Prep time: 10 min
Cook time: PT-488178H59M57S
Total time: PT-488178H59M57S
Cuisine: Global
Ingredients: 5 heads garlic, cloves separated and peeled (about ½ lb); ¼ tsp fine sea salt; Olive oil, enough to fully submerge garlic; Optional: ½ tsp dried thyme; Optional: ¼ tsp red pepper flakes

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Short description

This Roasted Garlic Confit is a slow-baked treasure of soft, caramelized garlic cloves preserved in olive oil. Nutty, mellow, and versatile—perfect for spreading, cooking, or enhancing dressings and sauces.

Why You’ll Love This Recipe

Rich, mellow sweetness: low-and-slow roasting transforms sharp garlic into buttery-tender cloves
Versatile pantry staple: use the garlic and garlic-infused oil in countless dishes—pasta, bread, vinaigrettes, and more
Easy to make & store: minimal prep, with make-ahead storage for a week
Customizable flavors: add thyme or red pepper flakes for herbaceous or spicy notes

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

5 heads garlic, cloves separated and peeled (about ½ lb)
¼ tsp fine sea salt
Enough good-quality olive oil to fully submerge garlic
Optional: ½ tsp dried thyme
Optional: ¼ tsp red pepper flakes

Directions

Prepare the garlic
- Separate and peel all garlic cloves—use firm, fresh cloves without green sprouts.
- Arrange them in a single layer in an oven-safe bowl or glass baking dish.
Season and submerge
- Sprinkle salt over the garlic. Add dried thyme and red pepper flakes if using.
- Pour enough olive oil to fully cover the cloves.
Bake low and slow
- Cover the dish tightly with aluminum foil.
- Bake at 250 °F (120 °C) for 60 to 90 minutes, until the cloves are pale golden and tender—you should be able to press one with a spoon easily.
- Once golden, turn off the oven, keep the foil on, and let cool in the residual heat.
Cool and store
- Let the oil and garlic cool completely.
- Transfer to a clean, airtight glass container, making sure the cloves stay submerged.
- Store in the fridge for up to 1 week. Keep refrigerated—never leave garlic oil at room temperature.

Servings and timing

Makes: ~5 heads of garlic in oil (about ¾–1 cup cloves + oil)
Prep time: 10 minutes
Cook time: 60–90 minutes
Total time: ~1¾ hours

Variations

Herb infusion: Add sprigs of fresh rosemary or thyme alongside the cloves before baking.
Chili kick: Increase red pepper flakes or include a sliced dried chili for more heat.
Smoky flavor: Add a pinch of smoked paprika or chipotle powder to the oil.
Citrus brightness: Stir in a small piece of lemon peel after baking, then remove before storing.
Oil enhancer: Mix a few lightly crushed black peppercorns or star anise into the oil for aromatic depth.

Storage/reheating

Storage: After cooling, keep garlic submerged in oil in a sealed glass container in the refrigerator for up to 1 week.
Reheating: Warm gently in a microwave or on the stovetop to soften before use.
Freezing option: Freeze the cloves (without oil) in ice cube trays and thaw as needed. Discard unused oil—use fresh oil when reheating.

FAQs

1. Why bake at such a low temperature?

Low temperature ensures gentle transformation of garlic without browning or bitterness, resulting in sweet, buttery flavor.

2. Can I leave garlic in oil at room temperature?

No—it can develop botulism risk. Always store garlic confit in the refrigerator.

3. Can I reuse the oil?

Yes—use the infused oil for cooking or dressings, but discard any oil once the garlic has been out of refrigeration.

4. How do I use roasted garlic confit?

Spread on toast, mash into mashed potatoes, stir into sauces, or toss veggies and pasta in the garlic oil.

5. Can I use whole heads instead of cloves?

Cloves cook more evenly in oil; whole heads may roast unevenly. Use cloves for best results.

6. What if garlic isn’t soft yet?

If firmness remains after 90 minutes, return to 250 °F oven and bake in 10-minute increments until buttery soft.

7. Is this vegan?

Yes—only garlic, olive oil, and optional plant-based flavorings.

8. Can I double the recipe?

Absolutely—use a larger oven-safe dish or separate into two containers to ensure even submersion.

9. Can I add salt after baking?

Seasoning pre-bake distributes flavor fully. You can add more salt before using if desired.

10. How do I keep garlic submerged?

Use a small clean weight (e.g., a piece of parchment) or ensure the container is tall enough and filled with oil.

Conclusion

This Roasted Garlic Confit is an easy but luxurious way to elevate everyday cooking. With its sweet, mellow flavor and fragrant garlic oil, each spoonful brings warmth and richness to dishes from toast to pasta. Make a batch, refrigerate, and enjoy the complex flavor it adds to your meals throughout the week.