When you’re cutting carbs but still want that perfect side on the holiday dinner table,…
Calling all garlic lovers – Become addicted to making this recipe every weekend and using it in almost everything. This garlic confit is insane and it’s so easy to throw together!
I read a meme recently that garlic should never be measured by what the recipe says – you measure that with your heart. I’m here to confirm that that is the correct way to measure and also, there’s no such thing as too much garlic in anything. I also can confirm that if you make roasted garlic or this garlic confit, it’s almost necessary to add it to all meals including breakfast, lunch and dinner.
I’m absolutely obsessed with making garlic confit! Why is it so perfect? Well, let me tell you…Once you have experienced soft, creamy, roasted garlic you crave it in a lot of different ways. This is one way to get more of it and in a large batch. I absolutely love making this for tons of recipes and it requires little to no work (if you do it the easy way).
Confit is a French cooking method that typically refers to slow cooking something in a liquid. Confit is generally associated with slow cooking ingredients like meat, garlic or even vegetables in fat at a lower temperature (slightly different than frying). It usually causes the cooked product to retain a rich, fatty flavor and fall apart since it becomes super tender.
If you’re all about the garlic scent, this warm garlic smell embodies the entire kitchen and just gives you all the feels of a comforting home. It’s a unique concept for those of us who prefer garlic and herb smells over lavenders and flowers but it’s worth it in my mind. Every time you take it out of the container to use, the smell overpowers everything in such a fantastic way. I’m one of those girls who doesn’t want anyone to apologize if they reek of garlic, it’s like one of my favorite scents ever!
Believe it or not, this recipe makes two different components that are both necessities in the Side of Veggies kitchen. Silky, smooth garlic and herb and garlic infused oil! The oil itself is reusable (thank god, because it uses a lot!). It develops such a rich and earthy flavor that works well on a majority of your savory dishes. It’s even a winner as a bread dipping oil (then again, how can you go wrong with bread and oil?).
I’m also a big fan of adding herbs. It’s not mandatory in order for you to achieve the overall goal of creamy garlic but it does add a nice flavor to the oil at the end. It’s a great opportunity to use up some herbs you may need to use up as well. Adding heartier herbs like rosemary, thyme or oregano sprigs hold up well in the hot oil too.
Personally, I like making garlic because it offers so many health benefits and this is just another way to use one of my favorite ingredients for my wellbeing. Here are reasons you may want to as well…
- Garlic is an anti-fungal, anti-inflammatory, anti-bacterial and anti-viral ingredient.
- It is great for your immune system as well as your cardiovascular health.
- It’s full of vitamin C and B6.
- It’s also great for regulating your blood pressure levels.
*Now, all these health benefits are from basic research and conversations with health professionals, therefore, I make no claims to this altering your health in a significant way. Keep in mind these properties can change with raw and cooked garlic.
Storing the garlic is key. Garlic not stored properly can cause a food-borne illness called botulism. This can be super dangerous so make sure you read the storing directions in the recipe to prevent sickness.
Here are recipes to add this garlic to:
- Roasted Garlic-Lemon Hummus
- Parmesan & Roasted Garlic Mashed Cauliflower
- Sweet Italian Roasted Peppers
- Roasted Cherry Tomatoes
- Butternut Squash, Mushroom & Spinach Lasagna
- Greek Sheet Pan Chicken
- Red Wine Marinara
- Sausage, Kale & Cauliflower Soup
- Greek Yogurt Pizza
Don’t forget to serve this at your next dinner with some warm crusty bread!
- 1 pound garlic cloves peeled
- 2 ½-3 cups olive oil
- 4-6 sprigs rosemary
- 4-6 sprigs thyme optional
- 1 teaspoon red pepper flakes optional
- 1 teaspoon whole peppercorns optional
- Preheat oven to 250°.
- In a medium baking dish (approximately 9 x 9) add one pound of garlic.
- Cover the garlic with olive oil until all the cloves are completely covered in oil (adjust based on the recipe).
- Add in rosemary and any additional ingredients to flavor the oil.
- Bake in the oven for about 1 1/2 to 2 hours. Check the tenderness of the garlic at the 1 1/2 hour mark. Garlic should be soft and tender enough to spread or mush each clove.
- Remove and let cool for about 10-15 minutes before carefully storing oil and garlic together in an air tight container.
- Store in the fridge about 2 weeks.