Slow Roasted Garlic is an exceptional ingredient, offering a world of possibilities in the kitchen. This roasted garlic recipe is simply delicious. There are no other words needed. Its use extends far beyond the ordinary. Its subtle sweetness and rich, mellow flavor enhance dishes like mashed potatoes, hummus, or even a rich tomato coulis.
Whether you enjoy this Roasted Garlic Recipe with crusty bread or use it to enhance the flavors of other recipes, it will never disappoint! So, let’s learn how to roast garlic!
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free, Paleo, Vegetarian and Vegan
Table of Contents
7 Reasons to Love This Recipe
I prefer roasted garlic to regular garlic for its mellow, earthy flavor. Other reasons why I love having it on hand are:
- Amazingly versatile, it can be used whole, diced, or mashed in various recipes. The possibilities are almost endless.
- If you find the “bite” of fresh garlic overwhelming, you’re in the right place!
- Perfect to add to recipes or to use as a topping on low-carb bread and more.
- Really easy to make with very minimal ingredients.
- It stores for a long time in the fridge, so you almost always have it on hand
- It’s low-carb and full of flavor. You’ll use it everywhere.
- Most of my recipes offer this as an option- so you can experiment safely!
The Inspiration for This Roasted Garlic Recipe
We love roasted garlic. Somehow, it makes its way into virtually all dinner meals around our house. It’s much more mellow and earthy than regular garlic. It’s also much easier to use since it is already cooked. As we all know, there’s no going back once garlic burns. Burned garlic will not only stink up the kitchen, but it will ruin an entire dish.
Over the years, I’ve made thousands of heads of roasted garlic. The problem is that it never lasts long enough. So, to fix that, we started buying bulk pre-peeled garlic and slow-roasting it.
This recipe slowly cooks the garlic, making almost a confit. I keep it in the refrigerator for up to six months (this is my preference; please store it according to your preferences), and it tastes great.
Just keep the roasted garlic covered in the oil in an airtight container. Whenever you need some, grab a fork and get the good stuff.
Is Roasted Garlic Low-Carb?
Yes, garlic is a low-carb food with minimal carbohydrates and fiber. This recipe is low-carb. Its primary ingredient, garlic, is naturally low in carbs. Olive oil, salt, and pepper do not add any significant carbs to the dish, making it a suitable choice for those following a low-carb lifestyle.
The recipe is a great way to add depth and flavor to your meals without increasing your carb intake. Moreover, it is really 2 for 1! Not only will you get the most tender and delicious roasted garlic, but you will also get super tasty roasted garlic oil. Typically, I cover the garlic with more olive oil than is needed for roasting to get extra garlic oil. It’s fantastic in just about any savory dish and in salad dressings!
Roasted Garlic Ingredient List
You only need four pantry basics to roast garlic:
- 1 pound of garlic cloves, pre-peeled
- 2 cups olive oil (the amount will depend on the size of the dish you are using)
- 1 teaspoon kosher salt
- ½ teaspoon cracked pepper
Ingredients Substitutions
Since the recipe calls for minimal basic ingredients, there aren’t any reasonable swaps for them.
Additional Ingredients
It is better to stick to the recipe for better shelf-stability.
Cooking Tools
Roasting garlic is super-easy and requires just a few tools:
- Bread pan
- Measuring cups and spoons
- Knife
How To Roast Garlic: Complete Cooking Guide
Cooking Method
- Roasting
Preparation Steps
- Gather the tools and ingredients.
- Preheat your oven to 375°F (190°C).
- Peel the garlic cloves if not already pre-peeled.
Cooking Instructions
- In a bread pan, add the peeled garlic.
- Pour olive oil until the garlic is covered.
- Add the salt and pepper. Stir to incorporate.
- Put in the oven for 45 minutes.
- Reduce the temperature to 200°F (90°C).
- Cook for another 1 hour and 30 minutes or until golden brown.
- Remove from the oven and allow to cool.
Step 1: Add the pre-peeled garlic to a pan.
Step 2: Cover the garlic with olive oil.
Step 3: Sprinkle with the salt and pepper.
Step 4: Start roasting in a 200° to 230°F oven.
Step 5: When you see brown spots, stir.
Step 6: When it has turned golden brown, it is ready to cool.
💡 My Pro Tip
I have a couple of tips for this oven-roasted garlic recipe:
- Scaling down the recipe: To make a smaller batch, use half the amount of each ingredient (½ pound garlic, 1 cup olive oil, ½ teaspoon kosher salt, ¼ teaspoon cracked black pepper) and follow the same cooking process. Adjust the container size accordingly to ensure the garlic is still submerged in the oil.
- Quality of ingredients: Choose fresh, high-quality garlic and good olive oil for the best flavor. I find that buying pre-peeled garlic saves me a ton of time.
- Slow roasting is key: The low and slow cooking process is crucial for developing a deep, sweet, and mellow flavor. Slow-roasted garlic tastes the best.
- Avoid burning: To prevent the garlic from burning, keep an eye on it, especially towards the end of the cooking time. The oil will bubble around the garlic when it’s about to cook.
- Stirring: Gently stir the garlic a few times during roasting to ensure even cooking. Be careful not to spill the oil in the oven.
- Cooling: Allow the garlic to cool in the oil. This step helps infuse the oil with garlic flavor. It may take several hours to cool completely.
- Storage: Store the roasted garlic and oil in an airtight container in the refrigerator. Keep the garlic submerged in the oil to preserve it longer. Any garlic above the oil line may spoil.
- Using roasted garlic: Use it as a spread in dressings, sauces, or mashed potatoes. The infused oil is also great for cooking and in salad dressings.
How to Store The Roasted Garlic?
Storage
- When storing your roasted garlic, it’s crucial to keep the garlic cloves fully submerged in olive oil. This method prevents exposure to air, significantly reducing the risk of spoilage.
- Store your garlic and oil mixture in an airtight container in the refrigerator. This careful storage technique will help maintain the garlic’s flavor and quality, allowing you to enjoy this versatile, low-carb condiment in your cooking for an extended period. Remember, keeping the roasted garlic cloves submerged in oil is key to its preservation.
Reheating
- You will reheat the garlic according to the recipe you are using it for.
Freezing
- I never freeze roasted garlic as it stays preserved in the fridge for long periods of time.
How long is roasted garlic safe to eat?
With proper storage, roasted garlic can last several weeks (2-3) in the refrigerator. To reduce the risk of spoilage, ensure the garlic is fully submerged in the oil. Always inspect your roasted garlic before consuming it. If you notice any signs of mold or unusual odor, or if it has been sitting at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F or 32°C), discard it.
⏲️ Time-Saving Tips
- Buy pre-peeled, bulk garlic. It saves SO MUCH time… peeling all this garlic takes forever and we want the cloves to stay intact as much as possible. Bulk peeled garlic is available in just about every supermarket now in the refrigerated portion of the fresh produce section.
- Scaling back the recipe allows it to heat and cook faster.
- Make sure that all of the garlic is submerged in oil… this means finding a baking dish that is fairly high-sided, so you’re not using a ton of olive oil. I like using a bread loaf pan. If the garlic is not submerged in the oil, it will take longer to cook.
What to Make with Roasted Garlic?
My favorite recipes with roasted garlic include:
- Roasted Garlic Sautéed Mushrooms: Experience the earthy richness of mushrooms elevated with the mellow sweetness of slow-roasted garlic in this tantalizing side dish.
- Roasted Red Pepper and Tomato Soup: Dive into a bowl of comfort with this vibrant soup, where roasted garlic blends harmoniously with sweet red peppers and tomatoes for a heartwarming meal.
- Roasted Eggplant Appetizer: Discover the luscious blend of roasted garlic and tender eggplant in this appetizer, a perfect start to an exquisite dining experience.
- Roasted Brussels Sprouts with Bacon: Savor the irresistible combination of crispy bacon and caramelized Brussels sprouts, all brought together with a touch of roasted garlic for a truly delectable side.
- Cheesy Brussels Sprouts Casserole: Indulge in this creamy, cheesy casserole where roasted garlic infuses Brussels sprouts with an unparalleled depth of flavor.
- Fresh Tomato Coulis: An amazing topping for grilled or pan-seared chicken, pork, or fish. It brings a delightful counterpoint to most of these dishes.
- Roasted Garlic Mashed Potatoes: Treat yourself to this classic comfort dish, where the richness of roasted garlic adds a sophisticated twist to the traditional mashed potatoes (A word of warning: this recipe is not low-carb).
Conclusion
This is hands-down the best Roasted Garlic Recipe out there. You will want to have it on hand all the time. I made this batch on a day we had roasted lamb leg. To flavor the leg of lamb, I used the roasted garlic as the base of a paste that included sautéed shallots, rosemary, thyme, lemon zest, and some Dijon mustard. You can use this paste on chicken, pork, or lamb. It’s delicious, and it all starts with the roasted garlic.
If you made this roasted garlic recipe or have something to say about it, please feel free to make your voice heard!You can also find me on Facebook or Instagram.
FAQs
Yes, oven-baked garlic is low in calories, thus a flavorful substitute for unhealthy seasonings with excess calories and sodium.
Roasted garlic refers to any garlic that has been cooked in the oven. Confit garlic is a term used to refer to garlic that is cooked by submerging in hot oil. So this recipe is technically both roasted garlic AND confit garlic at the same time!
To prevent your garlic from burning use moderate oven temperature. Preheat the oven to 375°F (190°C), then reduce it to 200°F (90°C) for slow roasting. Keep an eye on the garlic, especially towards the end of the cooking time. The oil will bubble around the garlic when it’s about to cook.
Roasting garlic slightly alters its chemical composition, but it still retains most of its nutritional value and health benefits.
Roasted Garlic Recipe
Ingredients
- 1 pound of garlic cloves pre-peeled
- 2 cups olive oil the amount will depend on the size of the dish you are using
- 1 teaspoon kosher salt
- ½ teaspoon cracked pepper
Instructions
Preparation Steps
- Gather the tools and ingredients.
- Preheat your oven to 375°F (190°C).
- Peel the garlic cloves if not already pre-peeled.
Cooking Instructions
- In a bread pan, add the peeled garlic.
- Pour olive oil until the garlic is covered.
- Add the salt and pepper. Stir to incorporate.
- Put in the oven for 45 minutes.
- Reduce the temperature to 200°F (90°C).
- Cook for another 1 hour and 30 minutes or until golden brown.
- Remove from the oven and allow to cool.
Notes
- Scaling Down the Recipe: To make a smaller batch, use half the amount of each ingredient (½ lb garlic, 1 cup olive oil, ½ teaspoon kosher salt, ¼ teaspoon cracked black pepper) and follow the same cooking process. Adjust the container size accordingly to ensure the garlic is still submerged in the oil.
- Quality of Ingredients: Choose fresh, high-quality garlic and a good olive oil for the best flavor. I find that buying garlic that is pre-peeled saves me a ton of time.
- Slow Roasting is Key: The low and slow cooking process is crucial for developing a deep, sweet, and mellow flavor.
- Avoid Burning: Keep an eye on the garlic, especially towards the end of the cooking time, to prevent it from burning. You will see the oil bubbling around the garlic when it is close to being cooked.
- Stirring: Gently stir the garlic a few times during roasting to ensure even cooking. Be careful not to spill the oil in the oven.
- Cooling: Allow the garlic to cool in the oil. This step helps infuse the oil with garlic flavor. It may take several hours to cool completely.
- Storage: Store the roasted garlic and oil in an airtight container in the refrigerator. Keep the garlic submerged in the oil to preserve it longer. Any garlic above the oil line may spoil.
- Using Roasted Garlic: Use it as a spread, in dressings, sauces, or mashed potatoes. The infused oil is also great for cooking and in salad dressings.
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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29 Responses
I saw that a ton of your recipes linked back to this roasted garlic. Now I know why! We made this yesterday and just spread it on some bread right from the oven. Incredible. We added it to your basil pesto recipe today and you’re right, it is super mellow and adds great flavor.
I saw that a ton of your recipes linked back to this roasted garlic. Now I know why! We made this yesterday and just spread it on some bread right from the oven. Incredible. We added it to your basil pesto recipe today and you’re right, it is super mellow and adds great flavor.
Hi Diana:
So happy to hear you tried and loved this roasted garlic. I think it’s absolutely divine!
Thanks for writing and happy eating!
Scott
Your roasted garlic is great. How do you store it?
Your roasted garlic is great. How do you store it?
Can I take this and use an immersion blender, blend it, and store it in an 8oz container and then freeze it? Might it survive the process? Then I wonder if it can be used in place of salad dressing for a dip for dipping lettuce and things
Hi- yes, you can blend this and freeze it into cubes. Just make sure that the garlic is cooked before blending as the expansion in the blender can cause issues. I like the idea so much about freezing into cubes that I am going to do it with this batch I just made! Thanks for the idea-
Can you keep just the oil out on a countertop?
FROM THE BEGINNING OF THE RECIPE, “This recipe slow cooks the garlic, making almost a confit. I keep it stored in the refrigerator for up to six months and it tastes great. Just keep the roasted garlic covered in the oil in an air tight container. Whenever you need some, grab a fork and get the good stuff.”
I HAVE MADE SIMILAR RECIPES AND THEY ALL CALL FOR REFRIDGERATION!
Hi Rebecca: This recipe does need to be refrigerated. The garlic can go rancid if it stays out for too long. Any other questions, let me know- thanks!
I love roasted garlic, will make this soon. 🤓
Hi Ruthie: Just like Lisa below, apologies for not getting back to you sooner. The comments had some kind of error for me for a long time! Hope that you love the recipe and are having a blast in the kitchen. Take care-
I love this recipe! I try to help friends that have a restaurant. The cook a couple of years ago would make mashed potatoes, then after he prepared the mashed potatoes he would stir in spoonfuls of minced garlic from a jar! The mashed potatoes were so nasty and I was embarrassed for my friends. So my journey began to find a restaurant friendly improvement. Then Tah Dah I found this recipe. The garlic made into a puree/paste tastes so good in the mashed potatoes. Then we experimented using the oil to cook sea bass with the oil. Winner, winner fish dinner!
Hi Lisa: Apologies for not getting back to you sooner… the notifications for some comments were not working! What a fantastic journey. When I owned the catering company, we used the oil for fish, salad dressings, marinades and more. And the smell when it is cooking in bulk is amazing! Hope that you have a wonderful day and thanks for writing!