Oh the sweet perfume of garlic roasting in olive oil, just taking the scent in is like an appetizer. Years ago I had a restaurant where we served pizza and the roasted garlic was a very popular topping, we also made focaccia bread with roasted garlic. Each week we would roast several gallons of garlic for all the different uses.

Using it in mashed potatoes and in demi glace for braising chicken was popular at another place. Roasted garlic Caesar salad dressing, pasta dishes , spread for fresh bread or to toss with broccoli, brussels sprouts and various other vegetables.

Roasting the garlic not only makes it sweeter, more fragrant and creamy but also takes the bite out of it making it milder for people who prefer it less pungent.

Garlic confit – roasted garlic

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Recipe by admin Difficulty: Easy

Servings

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

kcal

Total time

1

hour 

15

minutes

Ingredients

• 1 lb 1 garlic (about 4-5 bulbs)

• 1 cup 1 extra virgin olive oil

• 4 sprigs 4 fresh thyme

• 3 whole 3 bay leaves

• 5 whole 5 black peppercorns

Directions

• Peel all the garlic – that is basically all the work and prep in this recipe.
• Put the garlic cloves along with the bay leaves, peppercorns and thyme in the oven proof container – use a container that allows for a single snug layer and pour the olive oil over the garlic to cover.
• Roast the garlic in a preheated 350 degree oven for 45 minutes. If the garlic starts to brown too much – cover with aluminum foil. Cook until tender.
• Remove from oven and let cool, store in a covered container in the oil – it will keep several weeks.

Equipment

• paring knife, cutting board
• measuring cup
• oven proof dish, aluminum foil