How to Roast Garlic in a Pan (+ Stovetop Garlic Confit)
This is your guide to 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!
Servings: 25 cloves
Calories: 43kcal
Equipment
Ingredients
- 25 whole cloves garlic, peeled
- ½ cup olive oil
Instructions
- Combine garlic and oil in a small saucepan. Over medium heat, bring oil to very low simmer.
- Continue cooking 15 minutes, or until garlic has softened and is golden in color.
- Allow garlic to cool and remove from oil or smash garlic into the oil with a fork for a scrumptious spread.
Video
Notes
- Don’t boil the garlic: Or it may burn and/or become tough.
- Store the roasted garlic cloves correctly: Make sure to ALWAYS keep the garlic and oil stored in the refrigerator. Be careful when storing the garlic and oil together. It increases the shelf life, but there is also a risk of botulism. So I prefer to store them separately, just in case.
- To avoid bitter garlic: It’s best to trim off the tough root end from the garlic cloves.
- For a super smooth roasted garlic puree: Transfer the quick roasted garlic cloves/ garlic confit (minus the oil) to a food processor or blender and blend into a smooth puree.
- Save Oil and Add fresh herbs: Since the garlic-infused oil can be re-used, you can infuse it with extra flavors. I like to add fresh herbs like rosemary, thyme, oregano, or even chili flakes.
Nutrition
Calories: 43kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
