How to roast garlic in a pan in under 20 minutes (or more for stovetop garlic confit). This quick roasted garlic is a must-have condiment for any garlic lover. It’s mellow and smooth, perfect for spreading over bread, adding to veggies, pasta, sauces, and tons of other dishes! Plus, bonus methods for oven and microwave roasted garlic!
If you’re a fan of garlic, then you’ve likely tried lightly caramelized, roasted garlic before. But did you know that you can roast garlic in a pan on the stovetop? Not only does it take less time (which instantly had our ears perked up), but unlike regular roasted garlic in the oven, this method even provides a bonus ‘product’: garlic-infused olive oil!
While we love adding garlic to everything (and we mean everything), raw garlic can certainly be pungent and sometimes even ‘harsh’. In comparison, this pan-roasted garlic is wonderfully buttery with plant-based oil, mellow, lightly caramelized, and smooooth (not to mention easier to digest). So smooth that after we slowly simmer it to perfection, we mash it straight up with a fork, add a pinch of flaky salt, and then struggle not to eat it all in one sitting spread over crusty bread. It’s our favorite way to prepare garlic!
Luckily, there are so many delicious ways to take advantage of the roasted garlic cloves/garlic confit. So, in no time at all, this pan-roasted garlic is elevating cooked veggies, pasta, pizza, sandwiches, wraps, and more! Though, if needed, the leftovers will store wonderfully in the freezer for several months and can be added straight to dishes from frozen!
Best of all, check out the FAQs below for an oil-free method and how to make microwave-roasted garlic and oven-roasted garlic cloves!
All you need for stovetop roasted garlic cloves are two simple ingredients!
To cut down on prep, you could use pre-peeled garlic cloves from the grocery store.
Pan roasting garlic is super simple and requires just 4 steps. Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
An easy way to do this is to add the unpeeled garlic cloves to a lidded container/mason jar. Then shake vigorously for 20-30 seconds. Some will fully peel, and the rest should be fairly easy to peel.
To adjust this recipe from pan roasting garlic to stovetop garlic confit is simple:
Use a medium saucepan and add enough oil to fully submerge the garlic cloves. Heat over medium-low until hot, then add the garlic.
Reduce the heat to low and cook for between 35-45 minutes until tender/creamy.
This low and slow cooking method will make for super creamy, plant-based buttery, mildly sweet garlic but take less time than oven confits (which often take 2+ hours).
Allow the roasted garlic cloves to cool and then store in an airtight container in the fridge for between 3-5 days. Store the infused garlic oil separately in an airtight container for up to 2 weeks.
You can also store the garlic submerged in the oil but keep it stored in the refrigerator at all times and only use up to 14 days. It may last longer, but because of the risk of botulism, we don’t risk it.
You could also freeze the roasted garlic cloves, either whole or mashed. We like to add the mashed roasted garlic to a small Ziplock or Stasher bag, flatten it, and freeze for 3 months. Then, you can just break off pieces as needed. Alternatively, portion it into a small ice-cube tray.
They don’t need long to thaw at all and can even be added to recipes from frozen (be careful when adding it to hot oil, though, as it will spit).
If you’re a massive fan of garlic, like us, then you’ll never run out of ways to enjoy this tender, lightly caramelized roasted peeled garlic or garlic confit.
Photos by Alfonso Revilla
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