Roasted Garlic with Garlic Infused Oil Recipe
Learn how to make garlic infused oil and roasted garlic on the stovetop at the same time.
Servings 5 serving
Calories 150kcal
Ingredients
- 2 fresh garlic bulbs
- 50 ml vegetable oil
- 1 sprig of fresh rosemary or thyme (optional)
Instructions
- Separate garlic cloves from the bulbs, peel them, and slice garlic across the clove. Rinse under running water a fresh herb of your choice. Dry it gently with paper towels. If the stem of the rosemary is too thick, get rid of it and use only the green leaves.
- Gather all the ingredients and combine them in a saucepan. Make sure that the pan heats up evenly.
- Leave the pan with oil, garlic, and herbs for 15 minutes. I find the oil becomes more aromatic if you do not skip this step.
- Place the pan on the stove on low heat. Cook garlic for 5 to 10 minutes by constantly stirring garlic slices with a wooden spatula. Overcooking garlic is a big mistake! Cook garlic until it becomes slightly golden; do not wait until it becomes to burn as it will make all the mixture bitter.
- Set the pan with hot oil aside and pick out all the garlic slices. You can put them on a plate or paper towels. When you leave the garlic in how oil, it still keeps roasting in it. So, we need to make sure to stop the process of cooking.
- When you see that the oil has cooled down. Combine it with roasted garlic in an air-tight glass jar. It does not need to be sterilized. Store in the fridge or at room temperature for up to 3 weeks.
Notes
*calories per 1 serving