Roasted Garlic Confit aka “Garlic Heaven”

When I just moved to Charlotte NC, I had tons of fun finding new go-to spots! When I lived in Baltimore, one of my favorite places to go on Sundays was the local farmers market. I loved the fresh produce, the families walking around and exploring, the smells of fresh flowers and food cooking. So, when I came to Charlotte I had to locate a market first thing.

A friend recently invited me to a local market and even though it didn’t come close to the one in Baltimore, it was still full of great finds! I walked away with a basket full of produce, fresh tulips, and some muscadine wine. The best find however was a huge bag of fresh peeled garlic for $1! all I could think about was Roasted Garlic Confit!

When I got home I didn’t know what to do with it until I remembered seeing a recipe for Garlic Confit a while back. To “confit” means to cook something slowly to preserve it in fat. I’m sure you have heard of duck confit which is cooking duck meat in duck fat low and slow for a long period of time. Well, this method holds true to other types of food as well. Today we are giving garlic a try since I have so much of it!

I added some fresh thyme to the Roasted Garlic Confit knowing the flavor would be soaked up by the garlic. The longer you let it cook, the softer it gets. This is up to your preference, but I like mine almost falling apart!

Borrowed from The Kitchn, here are 10 Ways To Use Roasted Garlic Confit

  1. Whip a few cloves and some of the infused oil with vinegar to make a vinaigrette. Toss it with delicate greens.
  2. Smash some of the cloves and whisk them with some of the infused oil. Toss the thick garlicky oil with steamed vegetables. (Excellent with asparagus, green beans, snow and snap peas, broccoli, and cauliflower.)
  3. Toss roasted or grilled vegetables with a spoonful of the tender garlic.
  4. Spread the tender cloves over toasted bread or cheese-smeared crostini. (Goat cheese is a great option.) For a composed hors d’oeuvre, garnish the garlic toasts with chives or any fresh herbs.
  5. Layer garlic confit into a sandwich or pizza.
  6. Toss garlic confit into a vegetable pasta. (Just pick a vegetable and pair it with garlic confit and pasta. For an easy option, try fresh tomatoes and basil.)
  7. Whip the tender cloves into any vegetable puree for sweet garlic flavor. (Try garlic confit with a potato, celery root, cauliflower, winter squash, or sunchoke puree.) A whipped chickpea or cannellini bean puree will also benefit from a spoonful of garlic confit.
  8. Make a vegetable and garlic confit salad. Slice the cloves in half and toss them into a tomato, basil, and toasted bread salad. Use some of the oil to sauté corn-off-the-cob just briefly. Toss the corn with sliced or smashed cloves, fresh basil, and feta. (Add zucchini and/or tomatoes to the corn salad if you wish.)
  9. Add garlic confit to sauces and soups.
  10. Use the back of a fork to break down cloves into a paste. Stir the garlic paste into plain Greek yogurt or ricotta to make a creamy garlic dip or condiment. If you wish, add summer herbs to the mixture or drizzle the top with a good olive oil or chili oil.
Roasted Garlic Confit

If you loved this meal idea, as I’m sure you did… check out these other delicious recipes!

Roasted Garlic Confit

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Slow cooked garlic takes on the flavors of thyme and turns into soft delicious roasted garlic. You can spread on bread for a fresh take on garlic bread, mash into your favorite roasted veggies, or toss into pasta for extra flavor!



  • 2 heads of Garlic Cloves peeled
  • Extra Virgin Olive Oil (1/2 -3/4 cup depending)
  • Thyme or rosemary optional


  1. Peel the cloves from 2 heads (or more) of garlic. Place the cloves in a small saucepan and pour in enough olive oil to cover them, 1/2 to 3/4 cup for 2 heads. Over medium heat bring the oil to just a hint of a simmer, then reduce the heat to as low as it can go. You want to poach the garlic, not simmer it. ** Add in any herbs you may want, I used Thyme but rosemary would also be a good addition **
  2. Cook for about 45 minutes, until the garlic is soft and tender, but not falling apart. Transfer the garlic with a slotted spoon to a clean jar and pour the oil in to cover the cloves.
  3. Cool the mixture to room temperature. Cover the jar tightly and keep refrigerated for several weeks, or freeze for several months. (Keep the cloves covered in oil and be careful about using a clean spoon to dip into the jar).

See one of the uses listed above and enjoy for weeks to come!

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9 thoughts

  1. This looks fantastic. I love garlic and its good for your health besides. The day at the farmers market sounds like a blast… Keep the goodness coming.. really enjoying your blog.


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