Roasted Garlic Confit

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Roasted garlic confit is one of those simple recipes that feels like a secret weapon in the kitchen. All it takes is peeled garlic cloves, good olive oil, and a slow roast to turn sharp garlic into something that’s super soft, buttery, and aromatic.

I used this batch for my Baked Miso Cauliflower Wraps with Roasted Garlic Mayo and Roasted Garlic Bruschetta, but I could honestly spoon this stuff on just about anything and everything.

Soft, golden garlic cloves glistening in infused oil after roasting

Once roasted, the garlic becomes mellow, sweet, and spreadable—almost like garlic butter but without the butter!The leftover oil is equally magical, infused with rich garlic flavor that’s perfect for sautéing, drizzling, or blending into sauces and dressings.

INGREDIENTS YOU’LL NEED

You can find the full detailed recipe in the card below!

5 heads garlic , peeled (about 1/2 lb garlic)
1/4 tsp fine sea salt
Good quality olive oil , enough to fully submerge the garlic

Optional:

1/2 tsp dried thyme
1/4 tsp red pepper flakes

INSTRUCTIONS

Prep the Garlic

Separate and peel all the garlic cloves. You’ll want to start with firm, fresh garlic with no green sprouts.
Place the peeled cloves in an oven-safe bowl or glass baking dish. Try to keep them in a single layer so they cook evenly.

Peeled garlic cloves arranged in a small oven-safe bowl, sprinkled with salt and herbs

Season & Cover

Sprinkle in the salt, and if using, add the dried thyme and red pepper flakes for an extra flavor kick.
Pour in the olive oil, enough to completely submerge the garlic. The amount of oil will depend on the size of your container.
Cover tightly with aluminum foil.

Peeled garlic cloves arranged in a small oven-safe bowl, sprinkled with salt and herbs and submerged in olive oil

Bake Low & Slow

Bake in a preheated oven at 250°F (120°C) for 60 to 90 minutes.
The garlic is ready when the cloves are light golden, buttery-soft, and can be easily smashed with a spoon. Do note that the garlic will continue to cook in the oil since it’ll be sizzling hot! So once you see it with a nice light golden color, you can turn off the heat and let it cool.

Storage Tips

Let the garlic and oil cool completely before storing.
Keep in a clean, airtight glass container.
Make sure the garlic cloves remain fully submerged in oil.
Store in the refrigerator for up to 1 week.

⚠️ Because of food safety risks, don’t leave garlic oil at room temperature. Keep it cold and clean, and it’ll reward you with flavor for days.

How to Use Roasted Garlic Confit

✨ Stir mashed cloves into vegan mayo for the perfect sandwich spread

✨ Whisk into dressings or sauces

✨ Drizzle the oil over roasted veggies, noodles, or pizza

✨ Smash a few cloves into pasta, risotto, or soups

✨ Spread over toast like garlic butter!

roasted garlic confit spread on a toasted slice of bread like butter

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Roasted Garlic Confit

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Garlic confit is one of those simple recipes that feels like a secret weapon in the kitchen. All it takes is peeled garlic cloves, good olive oil, and a slow roast to turn sharp garlic into something that’s super soft, buttery, and aromatic. I used this batch for my Baked Miso Cauliflower Wraps and Roasted Garlic Bruschetta, but I could honestly spoon this stuff on just about anything and everything.

Once roasted, the garlic becomes mellow, sweet, and spreadable—almost like garlic butter but without the butter!The leftover oil is equally magical, infused with rich garlic flavor that’s perfect for sautéing, drizzling, or blending into sauces and dressings.

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Prep Time 30

Baking Time 1

Total Time 1 30

Course Appetizer, Condiments, Dips, Main Course, Salads, Sauces, Side Dish, Sides, Snacks, Starters

Cuisine Fusion, Italian, Western

Servings cups

Calories 777 kcal