Everyday kitchen · Easy
Roasted garlic freezer paste
Slow-roasted garlic becomes a mellow, golden paste for stirring into cooked beans, potatoes, sauces or soups. Small frozen portions make it practical to use without keeping garlic in oil for too long.
- Prep
- 10 minutes
- Total time
- 4 hours
- Portions
- 16
Estimated nutrition
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 28 kcal | 451 kcal |
| Protein | 0.6 g | 10.2 g |
| Carbs | 3.3 g | 52.9 g |
| Fiber | 0.2 g | 3.4 g |
| Sugars | 0.1 g | 1.6 g |
| Added sugars | 0 g | 0 g |
| Fat | 1.6 g | 24.8 g |
| Saturated fat | 0.2 g | 3.5 g |
| Sodium | 2 mg | 29 mg |
| Cholesterol | 0 mg | 0 mg |
How these estimates work
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Nutrition counts the raw edible garlic and all olive oil divided into 16 portions; roasting water loss changes the finished weight, not the batch nutrient estimate. It is a seasoning paste, not a complete meal.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Garlic, raw · 160 g in the original batch
USDA food referenceOil, olive, salad or cooking · 24 g in the original batch
USDA food referenceBeverages, water, tap, drinking · 30 g in the original batch
Generic USDA tap water reference; local sodium and mineral content varies.
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidancePer portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
Nutrition counts the raw edible garlic and all olive oil divided into 16 portions; roasting water loss changes the finished weight, not the batch nutrient estimate. It is a seasoning paste, not a complete meal.
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Let’s make it
Steps at a glance 4 steps
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Kitchen scale · Small lidded baking dish · Oven · Spoon · Fork · Shallow covered container · Covered freezer-safe portion tray · Freezer
- 1
Prepare for roasting
Heat the oven to 350°F / 175°C. Put 160 g peeled minced garlic in a small covered baking dish with 24 g olive oil and 30 ml water. Stir and spread in a shallow layer. The lid must fit tightly so the finely cut garlic does not dry and burn.
- 2
Roast gently
Bake covered for 30–40 minutes, stirring after 20 minutes, until the garlic is soft, pale golden and easily mashed. If drying before tender, stir in a small splash of drinking water and cover again. Stop before it becomes dark brown or bitter. Larger batches need a wider dish at the same depth.
- 3
Mash and chill promptly
Mash the soft garlic with a fork, retaining all the oil and juices. Transfer to a shallow covered container and refrigerate promptly. Garlic in oil can support dangerous bacterial growth even after cooking: never store this paste at room temperature or can it. Use refrigerated paste within 4 days, or freeze promptly in small covered portions.
- 4
Freeze small portions and use
For the base batch, divide into 16 equal small portions in a covered freezer-safe tray, then freeze until solid, about 3 hours. Move frozen portions to a sealed freezer container labelled with the preparation date. Use one portion to flavor a dish, adjusting to taste; it is not a meal or a serving of vegetables. Add frozen paste directly to hot food or thaw only the amount needed in the refrigerator.
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Make it work for you
For kids & different preferences
Adults handle chopping, the oven, hot dish and portioning. Children may help label the sealed container after it has cooled. This is a concentrated cooking ingredient, not a snack to eat by itself.
Storage & packed lunches
Refrigerate promptly at 40°F / 4°C or colder and use within 4 days, including any thawed storage time. Discard if left out for more than 2 hours, or 1 hour above 90°F / 32°C. Never keep at room temperature, preserve under a layer of oil on the counter, or can this paste.
Freezing & reheating
Freeze promptly in covered portions. Keep at 0°F / -18°C or colder for up to 3 months for quality. Label the preparation date.
Add a frozen portion directly to food being heated, or thaw in the refrigerator and use promptly. Heat dishes containing cooked leftovers to 165°F / 74°C.
If something looks different
Times are guides: use the stated texture and doneness checks. Larger batches need more pan space and time.
Something wrong with an ingredient or instruction? Tell us
Updated 2026-10-29
Bethany’s Kitchen · /recipes/roasted-garlic-freezer-paste · Original instructions and generated illustration, informed by public culinary sources. No third-party prose or photographs copied. Not physically kitchen-tested.