Roast Garlic in the oven following these simple steps for a caramelized, earthy, sweet, and buttery bite. Use this irresistible garlic confit to spread on bread or to cook amazing dishes.
I’m going to warn you now. When you make this garlic confit, your house is going to smell amazing and you’re mouth is going to be watering wanting the first bite straight out of the oven! Honestly, sometimes I wonder if make this recipe for the aroma and the hunger it opens in all of us or for just how delicious it is. And everytime I make it, the confit is usually gone within days, if not hours.
Roasting garlic is one of the easiest recipes I’ve ever used. You can roast a whole bulb or individual cloves like I have done. The cooking method is practically the same. Once you make the confit, there are so many possible ways to use it too!
- The most common one is to spread it on toast or a baguette
- Mash it up, add some butter and herbs to make garlic butter
- Add it to a cheese or charcuterie board
- Use it in salad dressings
- Mince it up and use to cook vegetables
- Add it to marinades for a deeper, richer flavor
- Use it to make sauces such as aioli
The possibilities are endless. Basic roasted garlic uses two main ingredients, garlic and olive oil. The rest are just add-ons that I like to flourish the flavor with. For this particular recipe, I added a couple of sprigs of rosemary and a pinch of red chili flakes. Both are optional but I chose them to kick up the flavor profile.
Oven Roasted Garlic Confit
- 1 c peeled garlic cloves
- 1/4 c EVOO
- 2-3 sprigs rosemary
- 1 tsp red chili flakes
- 1/2 tsp salt
- Preheat oven to 400 degrees F.
- In a small ovenproof baking dish, add the garlic, olive oil, rosemary, red chili flakes, and salt.
- Bake at 400 degrees for 40 minutes.
- **Remove from the oven when done and let cool for 5 minutes.
**Do be careful when removing the baking dish from the oven as the oil will be very hot.
2 thoughts on “Oven Roasted Garlic Confit”
Thank you! I hope you have a chance to try it!