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Soft, golden garlic cloves glistening in infused oil after roasting

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 minutes
Baking Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Condiments, Dips, Main Course, Salads, Sauces, Side Dish, Sides, Snacks, Starters
Cuisine Fusion, Italian, Western
Servings 1.5 cups
Calories 777 kcal

Ingredients
  

  • 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.

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.

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.

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Notes

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 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!

NUTRITIONAL INFO

Serving: 1.5cups | Calories: 777kcal | Carbohydrates: 31g | Protein: 6g | Fat: 73g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 53g | Sodium: 411mg | Potassium: 384mg | Fiber: 2g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 29mg | Calcium: 177mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)