Oven Roasted Garlic Confit (with herby garlic oil!)
This herby oven roasted garlic confit gives you spreadable garlic cloves and a fragrant herb oil to drizzle on everything! Make it at the beginning of the week to add some flavor depth to all of your meals-- great on toast, eggs, pasta, and so much more!
Servings: 10
Equipment
Ingredients
- ½ cup olive oil
- 2-3 sprigs of rosemary
- 3-4 sage leaves
- small bunch of thyme
- 1 garlic head
Instructions
- Preheat your oven to 250F.
- In a small oven-safe dish, add the thyme, rosemary, sage, and whole head of peeled garlic. Pour in the olive oil, making sure the herbs are submerged.
- Cover and bake on a small sheet pan at 250°F for 45–60 minutes, until the garlic cloves are completely soft and tender when pierced with a knife. Let cool before handling. Place the garlic cloves and oil in an air tight container and place it in the fridge. Enjoy throughout the week!
Notes
- Low and slow is a must!
- Allow the oil to cool completely before transferring to an air tight container for storing.
- Store in the refrigerator! Store the garlic confit in an air tight container for up to a week in the refrigerator. This is critical, as garlic oil left at room temperature can be prone to Clostridium botulinum bacteria or botulism.
- Always use a clean spoon. Every time you scoop from jar, use a clean utensil to keep it fresh and contamination-free.
