Roasted Garlic Recipe (Without Foil)
Skip the foil packets and roast garlic in the oven by submerging it in oil (aka garlic confit). You not only get soft, tender garlic cloves but end up with a batch of garlic infused oil to use in your cooking. Store the roasted garlic in the fridge for spreading on bread, adding to pasta dishes and mashed potatoes, or making the best roasted garlic butter ever.
Ingredients
- 2 bulbs fresh garlic, or 24 peeled cloves
- 2 cups extra virgin olive oil
Instructions
- Break open each bulb of garlic and pull out the individual garlic cloves.2 bulbs fresh garlic
- Peel the cloves using a small paring knife.
- Place peeled garlic cloves into a small, ovenproof baking dish.
- Pour in enough olive oil to cover all of the garlic cloves. (Make sure no part of the cloves are sticking up above the oil line.)2 cups extra virgin olive oil
- Bake at 350 degrees F for 15 minutes.
- Remove from the oven and let cool for 30 minutes.
- Using a slotted spoon or small mesh strainer, remove the cooked garlic cloves from the oil.
- Store garlic cloves in an airtight, small glass container in the refrigerator.
- Once it has cooled COMPLETELY, strain the remaining garlic-flavored oil through a fine mesh strainer to remove any lingering bits of garlic.
- Store the garlic oil in a small jar.
Serving: 2cloves, Calories: 50kcal, Carbohydrates: 0.1g, Protein: 0.01g, Fat: 2g, Sodium: 0.03mg, Potassium: 1mg, Fiber: 0.003g, Sugar: 0.002g, Vitamin A: 0.01IU, Vitamin C: 0.1mg, Calcium: 0.3mg, Iron: 0.003mg
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