Oven Roasted Garlic Confit

If you've never tried Oven Roasted Garlic Confit, get ready for a game-changer! These cloves turn gorgeously golden, silky-soft, and spreadable, melting right into toast or mashed potatoes. The olive oil becomes liquid gold too—infused with sweet, mellow garlic flavor you'll want to drizzle over everything.

This recipe is incredibly simple—just five minutes of prep, then your oven works the magic. Whether you're looking to upgrade your next brunch board, level up pasta night, or add a gourmet touch to sandwiches, this garlic confit makes even the simplest dish feel special.

I was inspired to keep a jar on hand after tasting it at a little French bistro, and now I can't imagine my kitchen without it. Try it once and you'll see why it's totally worth making at home—plus, your kitchen will smell amazing!

Why You'll Love This Recipe

• Transforms ordinary garlic into a creamy, spreadable delight you’ll want to put on everything
• Infuses oil with deep, mellow garlic flavor for countless uses
• Impressively easy and mostly hands-off
• Stores well for days, so you can meal-prep for next-level flavor anytime

Key Ingredients for Oven Roasted Garlic Confit

See recipe card below for full list of measurements, ingredients, and instructions.

Fresh Garlic

The star of the show! Fresh, plump garlic cloves roast down into little bites of softness and sweetness. Choose large, firm heads with tight, papery skins. To prep, simply peel the cloves, trimming the root if needed. If you’re short on time, pre-peeled garlic works as a backup, though the flavor is best from whole heads. Avoid sprouted or shriveled cloves for the sweetest result.

Extra Virgin Olive Oil

A rich olive oil forms the base for slow-roasting and preserving the garlic. You don’t need your fanciest bottle, but use one with fresh, pleasant flavor since you'll also use the infused oil. Light olive oil will work if that’s what you have; some folks use avocado oil for a more neutral taste, but olive oil is classic and delicious.

Fresh Herbs (Optional)

Extra flavor comes from tucking in a few sprigs of fresh thyme or rosemary, which gently infuse the oil as they roast. Herbs add a lovely aroma and depth, but you can skip them for a pure garlic flavor or substitute with bay leaves for earthiness.

Whole Peppercorns (Optional)

A scattering of whole black peppercorns adds a subtle peppery note to the confit. These are optional, but if you love complexity, they’re worth a try. You can also experiment with pink or mixed peppercorns for a twist.

Instructions for Oven Roasted Garlic Confit

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven

Start by heating your oven to 250°F (120°C). This low temperature is ideal for coaxing out that sweet, mellow garlic flavor without browning or burning.

Prep the Garlic

Peel all the garlic cloves and place them in a small, ovenproof baking dish or loaf pan. The cloves should be in a single layer for even roasting.

Add Oil, Herbs, and Seasonings

Pour olive oil over the garlic until completely submerged. Tuck in the fresh herb sprigs and sprinkle in the peppercorns and salt. Give everything a gentle stir or shake.

Slow-Roast Until Tender

Cover the baking dish tightly with foil. Place on the middle rack and roast for 35-45 minutes, until the cloves are fork-tender and lightly golden but not browned. The garlic should be soft enough to mash easily.

Cool and Store

Let the dish cool to room temperature. Transfer garlic cloves and oil to a clean glass jar, making sure the cloves stay covered with oil. Refrigerate immediately for safe storage.

Recipe Variations

Make It Spicy

Add a few dried red chili flakes or a sliced fresh chili to your baking dish if you want a gentle heat to balance the sweetness of the garlic.

Citrus Infusion

Brighten up your confit by adding a few strips of lemon or orange peel to the oil before roasting. The subtle citrus aroma makes this version really pop on seafood and veggie dishes.

Vegan & Allergy-Friendly

This recipe is naturally vegan and gluten-free. For a lighter flavor, try avocado or grapeseed oil as an alternative to olive oil.

Bulk Batch for Gifting

Double or triple the ingredients for a beautiful homemade foodie gift. Just remember to keep safety in mind: garlic confit must always be refrigerated and consumed within two weeks.

Serving Suggestions

Oven Roasted Garlic Confit is magic spread on warm baguette or crostini! It also shines mashed into creamy potatoes, swirled into risotto, or dolloped atop roasted veggies or grilled meats. For a show-stopping appetizer, add it to cheese boards with a sprinkle of flaked sea salt and a few fresh herbs.

Storage and Reheating

Store your garlic confit in a sterilized jar in the refrigerator, making sure the cloves stay fully submerged in oil. For best quality and safety, use within 2 weeks. To reheat, simply scoop the amount you need and let it come to room temperature—or gently warm in a small saucepan over low heat. Do not freeze, as freezing can affect the oil’s texture and safety.

Frequently Asked Questions About Oven Roasted Garlic Confit (FAQ)

Q: Can I use pre-peeled garlic for garlic confit?
A: Absolutely! Pre-peeled garlic saves time, though the freshest whole heads will yield the sweetest flavor.

Q: Is it safe to leave garlic confit at room temperature?
A: No—garlic confit must always be refrigerated to prevent the risk of botulism. Always store garlic fully submerged in oil, in the fridge, and use within 2 weeks.

Q: What’s the best way to use garlic confit oil?
A: Garlic confit oil adds incredible depth to salad dressings, drizzled over pizza or pasta, or even brushed onto grilled bread for epic flavor.

There’s a reason garlic confit is beloved by chefs and home cooks alike—it’s the ultimate flavor secret weapon! Try this Oven Roasted Garlic Confit and let me know in the comments how you use your golden, garlicky goodness. Don’t forget to rate the recipe if you love it as much as I do!