Garlic is always welcome in my home. Whether I’m adding it to a skillet or dipping into my favorite garlic butter, I welcome cloves upon cloves upon cloves always.
I have the yummiest recipe for garlic butter on my patreon and this is a similar vibe but we’re keeping them full cloves. It’s so fun to have a batch of garlic confit stashed away in your fridge to serve up on… pretty much everything!
If you love garlic you have to try this Creamy Garlic Tahini Pasta, Creamy Garlic Mashed Celery Root, or this Garlic + Artichoke Dip.
What is confit?
Confit is any type of food that is cooked slowly over a long period of time. Confit is when food is cooked in a fat, usually oil or grease at a lower temperature.
You and confit vegetables, meat, or fruit! There are so many possibilities.
Ingredients for Garlic Confit
Garlic. This is why you’re here! You can buy regular ol’ garlic heads and spend the time peeling them or buy pre-peeled garlic. I love how quick and easy it is to just use pre-peeled garlic so I definitely recommend it!
Extra Virgin Olive Oil. I love using extra virgin olive oil because it gives it a delightful flavor.
Rosemary. The flowery flavor this infuses into the garlic and oil is so fun. It’s not essential to this recipe but adds a delicious spin on it. If you’re going to switch up the herb, try a hearty one like thyme or dried basil.
Red Pepper Flakes. Just a little sprinkle! This is going to add a little kick and depth that balances nicely with the rosemary and salt.
Salt. I love using flakey salt for this but you can use whatever kind of salt you like!
How to Make Garlic Confit in the Oven
Low and Slow. We’re cooking it on a low temperature for a long time. Preheat oven to 200F.
Prep your dish. Place the garlic cloves in an oven-proof dish and cover with oil. Add the rosemary to the oil and sprinkle with salt and pepper flakes.
Roast. Roast in the oven for 2 hours. You can test them after 1 hour and an hour and a half to see if they are ready, or if you just want an excuse to taste test the garlic 🙂 I found 2 hours to make for perfectly buttery garlic cloves.
What to look for: The garlic cloves will be tender, easily pierced with a fork, and slightly toasted brown. They won’t be a deep, caramel brown but will rather maintain a garlic clove color but may have a slight light brown color.
Cool and Store. Allow to cool completely and then transfer to an airtight container. Store in the fridge for 2 weeks. Oil may solidify a bit in the fridge, warm in the microwave or bring to room temperature before serving.
How to Store Oven Confit Garlic
It’s best stored in the fridge. Garlic is one of those items that under the right circumstances can product a toxin causing botulism.
To avoid this, make sure you handle it properly by placing it in an air tight container after it cools and refrigerating it. Use your garlic confit within two weeks.
How to Use Oven Confit Garlic
Garlic Butter. Add the garlic cloves to some room temperature butter and have the most delicious garlic butter!
Toast. Spread a clove on a piece of toast!
Charcuterie. Grab your cheese boards! Adding some garlic confit to the cheese board elevates your charcuterie like whoa. I mean, who doesn’t get excited when they see perfectly soft and buttery garlic cloves to eat with your cheese?
Sandwiches. Add them to your sandwiches, wraps, burgers, and more! They make for the perfect condiment.
Pasta. Mix them into or add them on top of your favorite pasta dish!
Potatoes. Garlic masked potatoes, anyone? Me!
Dips. Add on top of hummus or your favorite dip! You can mix them into the dip or just serve them on top.
Rosemary Garlic Confit
Garlic confit is slow roasted in the oven at a low temperature for two hours! Infused with rosemary, you’ll use this garlic on everything!
- 4 heads garlic, peeled
- 1 1/2 cup extra virgin olive oil (or enough to cover the garlic, depending on your dish)
- 3 sprigs rosemary sprigs
- 1/4 teaspoon flakey salt
- 1/4 teaspoon crushed red pepper flakes
- Preheat oven to 200F.
- Place the garlic cloves in an oven-proof dish and cover with oil. Add the rosemary to the oil and sprinkle with salt and pepper flakes.
- Roast in the oven for 2 hours. The garlic cloves will be tender, easily pierced with a fork, and slightly toasted brown.
- Allow to cool completely and then transfer to an airtight container.
- Store in the fridge for 2 weeks. Oil may solidify a bit in the fridge, warm in the microwave or bring to room temperature before serving.
- Serving Size: 4 cloves
- Calories: 40
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
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