WHY YOU’LL LOVE THIS GARLIC GREEN BEANS RECIPE

• Quick and Easy: Ready in under 20 minutes.
  
• Simple Ingredients: But plenty of big flavor!
  
• Perfect Balance: Crisp-tender beans, savory garlic, nutty parmesan.
  
• Versatile: Works for weeknight dinners or holiday meals.
  
• Customizable: Finish with lemon, balsamic drizzle, or your favorite cheese.

Garlic Green Beans

Green beans don’t have to be boring, my friends. These beauties are crisp, garlicky, and so addictive I’ve caught myself sneaking them straight out of the skillet.

The garlic slices toast up into golden little flavor bombs that coat every bean in olive oil goodness. And just when you think it couldn’t get better… enter parmesan.

She’s salty, nutty, and melts into the beans like a dream.

Even better, this green beans garlic recipe is ready in 20 minutes or less, made entirely on the stovetop. (I know how precious oven space is during the holidays!)

Add a squeeze of lemon and you’ve got a side dish that steals the show. Who knew a pile of humble green beans could taste this fabulous?!?

INGREDIENT NOTES

• Green Beans: Use fresh beans for the best snap and color. Trim just the stem ends. If using frozen, thaw completely and pat dry before cooking.
  
• Extra Virgin Olive Oil: A good olive oil makes a difference here since it’s the main cooking fat and flavor base.
  
• Garlic: Slice cloves thinly so they toast evenly without burning. They’ll flavor the oil and cling to the beans.
  
• Kosher Salt & Fresh Ground Black Pepper: Season generously. Salt enhances the natural sweetness of garlic green beans, and freshly ground pepper adds warmth.
  
• Parmesan Cheese: Shredded parmesan adds nutty richness to this garlic green beans recipe. Freshly grated is best for flavor and melt.
  
• Lemon Wedges: A squeeze at the table adds brightness and balances the richness of the garlic oil and parmesan. Optional, but highly recommended.

VARIATIONS

Cheesy Upgrade: Swap parmesan for asiago, pecorino, or crumbled feta.

Nutty Twist: Add toasted almonds or pine nuts for crunch.

Spicy Kick: Toss with red pepper flakes or a dash of chili oil.

Citrus Boost: Swap lemon with orange or lime for a different brightness.

Balsamic Glaze: Drizzle a little balsamic reduction before serving.

Creamy Finish: Top with dollops of ricotta or goat cheese.

Herb Infusion: Stir in fresh thyme or parsley along with the garlic for extra freshness.

SERVING SUGGESTIONS

• Holiday Side: Serve with roast turkey, pork roast, or prime rib for a festive spread.
  
• Everyday Dinner: Perfect alongside grilled chicken, salmon, or beef chuck roast.
  
• Italian Night: Pair this green beans with garlic recipe with Chicken Parmesan or spaghetti and meatballs.
  
• Lighter Option: Serve with quinoa or brown rice for a fresh, wholesome meal.
  
• Potluck Favorite: Easy to double and bring in a covered dish. Garlic green beans reheat beautifully!

GREEN BEANS GARLIC RECIPE FAQ

I’ve made green beans just about every way — roasted, steamed, air fried, sautéed (even tried from a can) — and this skillet method is the sweet spot.

Blanching first locks in the bright green color and tender-crisp bite, while finishing in garlic-infused oil gives them layers of flavor.

The trick is not to rush the garlic. Let it turn golden and fragrant, but pull it before it burns. That oil becomes liquid gold, coating every bean in savory goodness.

Add parmesan and lemon, and suddenly a humble vegetable tastes gourmet. This recipe for garlic green bean has been my go-to for holidays and weeknights alike. Foolproof and fabulous!

TOOLS NEEDED

• Large Pot: For blanching the beans.
  
• Large Bowl: For the ice bath to stop cooking.
  
• Colander: To drain beans quickly.
  
• 12-Inch Skillet: Wide enough to toss all beans evenly.
  
• Sharp Knife & Cutting Board: To slice garlic and trim beans.
  
• Wooden Spoon or Tongs: For stirring garlic and tossing beans.
  
• Serving Platter: For presenting the finished dish.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sides

Easy Candied Carrots Recipe (Honey & Brown Sugar)

Easy Creamed Spinach (Best Steakhouse Recipe)

Roasted Fingerling Potatoes Recipe with Garlic Herbs + Video

Italian Green Beans Recipe with Tomatoes + Video

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Garlic Green Beans

Easy stovetop Garlic Green Beans are buttery, tender-crispy, and oh so garlicky… the perfect side dish to any meal or holiday spread!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 4 -6

Calories 100cal

Author Donna Elick

Equipment

• large pot
• bowl
• large skillet

Ingredients

• 1 pound fresh green beans trimmed
• 2 tablespoons extra virgin olive oil
• 3 to 4 garlic cloves thinly sliced (about 1 1/2 tablespoons)
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon fresh ground black pepper plus more to taste
• 3 tablespoons parmesan cheese shredded (about 1 ounce)
• Lemon wedges optional for serving

Instructions

• Blanch the Green Beans: Bring a large pot of salted water to a boil. Add 1 pound fresh green beans and cook 2 to 3 minutes, until bright green and just tender-crisp. Drain immediately and transfer to a bowl of ice water to stop cooking. Once cooled, drain well and set aside.
• Toast the Garlic: Heat 2 tablespoons extra virgin olive oilin a 12-inch skillet over medium heat. Add 3 to 4 garlic cloves and cook 2 to 3 minutes, stirring often, until lightly golden and fragrant.
• Finish the Dish: Add drained green beans to the skillet and toss to coat in garlic oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper.
• Garnish & Serve: Transfer to a serving platter, sprinkle with 3 tablespoons parmesan cheese, and finish with a squeeze of lemon juice if desired. Serve warm.

Notes

Make-Ahead: Blanch green beans up to 24 hours ahead. Store in an airtight container in the refrigerator, then finish in the skillet before serving.

Storage: Store leftovers in the fridge up to 3 days in an airtight container.

Reheating: Warm in a skillet with a drizzle of olive oil over medium heat until hot, or microwave in short bursts. Note: parmesan may clump slightly on reheating.

Freezing: Not recommended once cooked. To freeze ahead, blanch beans, dry well, and freeze on a baking sheet. Transfer to a freezer-safe bag or container for up to 3 months. Finish in the skillet when ready.

Ingredient Note: To trim fresh green beans, snap or cut off just the stem end (the part that was attached to the plant). The tapered tail end is tender and does not need to be removed unless preferred.

Nutrition

Serving: 1 | Calories: 100cal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 7mg | Sugar: 4g | Fiber: 3g | Calcium: 46mg | Iron: 1mg

Originally Published August 2011, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Garlic Green Beans appeared first on The Slow Roasted Italian.

Can I just tell you that this is a crazy simple recipe! If you’re on the hunt for an easy meal that you can pair with any of your favorite sides, make this your main course choice! 

These bite-sized pieces of steak are tender, delicious, and an excellent choice for any steak lover. 

I’ve paired this with creamy mashed potatoes, sweet potatoes, french fries, zucchini noodles, air fryer potato wedges, baby potatoes, a fresh salad, and more. 

It’s a tender cut that any great side can pair with. In fact, my entire family prefers this recipe over strip steaks and even a cooked Ribeye steak because the little steak cubes are just so fun to eat! 

This is one of my go-to quick weeknight dinners or a REALLY easy recipe for a party appetizer. Choose a good steak, and start making these tasty bites! For the best results, see the printable recipe card at the bottom of the post! 

If you love a good skillet steak, our Boneless Steak Recipe is your go-to for a perfectly seared, juicy cut every single time.

Garlic Butter Steak Bites

As much as I love smoking all kinds of meat, I’m not always patient enough to wait hours and hours for it to be done. 

And let’s be honest… sometimes I just don’t have the time!

This recipe for garlic steak bites is the perfect solution to my craving dilemma. 

With a few simple ingredients and 15 minutes of my time, I can have a delicious meal on the table for any occasion.

Don’t be fooled — there is no shortage of flavor in this dish! Every bite is coated in savory garlic butter that’s infused with fresh thyme and rosemary. 

It’s a winning combination worthy of any gourmet steakhouse.

You can even make steak bites in the oven or crockpot steak bites if you’d prefer! I have so many recipes to show you all ways to cook steak!

Speaking of… you’ll have to try my recipe for pan seared steak in red wine sauce or Steak Diane next!

Ingredient Notes and Substitutions

• Sirloin Steak – This cut is tender enough for good results while also being more affordable. 
  
  If budget is no concern, ribeye, New York strip steak, or filet mignon are fabulous alternatives and fancier choices. 
  
  Avoid tougher steak such as flank steak or skirt steak — they need more tenderizing and are better with marinades or when slow-cooked to try to make the tough steak less tough. 
  
• Olive Oil – My top choice for stovetop cooking! The flavor is subtle and it won’t burn with higher temperatures.
  
• Garlic – Minced or pressed will work here, but the cloves should be fresh either way.
  
• Salt & Pepper – I used Himalayan pink salt and freshly ground black peppercorns, but you can use whatever you have on hand. Steak seasoning is another great option for more flavor.
  
• Fresh Herbs – Thyme and rosemary are a dynamic duo when flavoring any red meat. 
  
  All you need are the leaves — gently pinch the top of each stem and slide your fingers toward the base to remove them in seconds!
  
  You can also try oregano or parsley instead. If you prefer to use dried herbs, simply use 1 teaspoon of each.

Tips and Tricks for Juicy Steak Bites with Garlic Butter

• Bring your steak to room temperature first.

If you go straight from the fridge to the pan, the muscle fibers will seize and cause the meat to become tough. This step also ensures a more even cook.

Go ahead and slice the meat while it’s still cold as it’s a bit easier. This will speed up the warming process too!

• Don’t skimp on seasonings!

Use plenty of salt and black pepper — it adds flavor and helps to tenderize the meat. I didn’t include an exact measurement because it’s best to go by sight. 

Just trust me when I say to season generously! You can also add fresh rosemary and chopped parsley as a topper to the small bite-sized pieces as they enhance the flavor of the final dish. 

• Cook in batches as needed.

This will depend entirely on the size of your skillet and how many steak pieces you end up with.

Avoid overcrowding the pan, which will cause your garlic steak bites to steam instead of sear. 

That means at least a finger-width between each piece! When in doubt, it’s better to have more space than you need than to try to squeeze more in.

• Get the best sear with two simple steps.

First, pat the steak dry before slicing. Removing any excess moisture is key to even browning.

Once you add the meat to the pan, don’t stir it!! Drop the pieces in one at a time to prevent clumping and ensure they are evenly spaced.

Leave them alone while they cook for a few minutes, then flip each piece individually with tongs. 

• Rest, rest, rest!

If there’s one thing you learn about cooking meat of any kind, it’s to let it rest before serving… and especially before slicing.

The extra time allows the meat to reach its final temperature, plus the juices will redistribute and the muscle fibers will relax a bit. 

All of that means the juiciest, most tender bites!

Prep Ahead

• Bring steak to room temperature
• Cut into bite-sized pieces
• Remove herb leaves from stem

Kitchen Tools You Will Need

• Large Skillet – Cast iron is the best choice for getting a nice crust on the meat. Stainless steel is the next best option, but nonstick won’t work for this garlic butter steak bites recipe.
• Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!
• A Sharp Knife will slice up the steaks in no time with clean edges and no tearing.
• Garlic Press – A necessary tool in any kitchen to add fresh minced garlic flavor.

Serving Suggestions

Don’t forget to toss the steak bites with garlic butter so each piece is well coated. Plate with extra rosemary for a restaurant-worthy presentation.

This dish pairs well with so many different sides. Mashed potatoes or crispy potatoes, and roasted vegetables are a favorite, while a crisp garden salad keeps the meal on the lighter side.

Brussels sprouts also pair really well with these buttery steak bites. Any vegetable side will be great options that you can’t go wrong with. 

Looking to impress? Serve garlic butter steak bites with pan-seared shrimp or succulent lobster tails for an elegant surf and turf meal. Talk about an impressive steak dinner! 

Storing and Reheating Garlic Steak Bites

Transfer cooled leftovers of this delicious recipe to an airtight container and refrigerate for up to 3 days. Since these are best hot from the skillet, I don’t recommend freezing.

Warm garlic butter steak bites over low heat on the stovetop until warmed through. 

You can also heat them in the oven, but avoid the microwave as it will make the meat tough and dry.

Garlic Butter Steak Bites Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Steak Recipes

Chipotle Steak Copycat Recipe

Juicy Air Fryer Steak Recipe with Herb Butter

Pan Seared Beef Steak with Red Wine Sauce Recipe + Video

Perfect Grilled Ribeye Steak + Video

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Easy Garlic Butter Steak Bites (Skillet Recipe)

There are few dishes more versatile than Garlic Butter Steak Bites! Easy to prepare on busy weeknights, yet elegant enough for dinner guests.

Course Main Course

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6

Calories 400cal

Author Donna Elick

Equipment

• large skillet

Ingredients

• 1 1/2 pounds sirloin steak cut into bite-sized pieces
• salt and black pepper not an exact amount here, but season generously
• 2 tablespoons olive oil
• 6 cloves garlic minced or pressed
• 4 tablespoons salted butter
• 1/2 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves minced
• More fresh thyme and rosemary for garnish optional

Instructions

• Season the steak pieces with salt and black pepper.
• Heat olive oil in a skillet over medium-high heat. Add the steak to the skillet and cook for 2-3 minutes on each side until they reach your desired level of doneness. Use tongs to flip the pieces.
• Remove the steak from the skillet and set it aside on a plate.
• Add the butter to the skillet and allow it to melt, then add thyme, rosemary, and garlic. Stir until fragrant, about 30 seconds.
• Return the cooked steak bites to the skillet and toss them in the garlic herb butter for to coat evenly.
• Remove from heat and garnish with fresh rosemary if desired.

Notes

I used Himalayan pink salt and fresh ground peppercorns to season the steak, but regular white salt and ground pepper are just fine. You can also use steak seasoning instead.

Don’t skimp on the seasoning. Make sure to season the steak bites generously with salt and pepper before cooking. This enhances the flavor of the meat and helps to tenderize it.

If you only have unsalted butter, just add a pinch of salt when you make the butter sauce.

Avoid overcrowding the skillet when cooking the steak bites. Cook them in batches if needed to prevent steaming and ensure proper searing.

Just use the leaves of the thyme and rosemary, no stems. The leaves are easily removed by holding the top end of the thyme, and then gently sliding your thumb and forefinger down towards the base of the stem. It works the same on a sprig of rosemary.

Nutrition

Serving: 1 | Calories: 400cal | Carbohydrates: 2g | Protein: 38g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 134mg | Sodium: 188mg | Sugar: 0.1g | Fiber: 0.3g | Calcium: 64mg | Iron: 3mg

Originally published March 2024, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Garlic Butter Steak Bites (Skillet Recipe) appeared first on The Slow Roasted Italian.

Are you craving a roast chicken recipe that the whole family can enjoy? This is one of those easy dinners that creates a full meal in minutes.

This is probably one of the biggest reasons that I love sheet pan meals – because there is minimal meal prep and loads of great flavor! 

It’s totally possible to make a whole meal without creating a giant mess in the kitchen. Plus 

Roasted Chicken and Vegetables

This recipe for sheet pan chicken and vegetables starts with some of my favorite fall veggies. 

You can use whatever your favorite is, but sweet potatoes and Brussels sprouts are the perfect accompaniment for this amazing garlic roasted chicken. 

It is moist and tender, marinated in a sweet and mildly spicy honey garlic chicken marinade that will wake up your taste buds.

This fabulous family dinner wouldn’t be complete without Lipton iced tea. 

Living in Florida, I grew up on this Southern favorite and it’s a staple addition to so many meals.

Try our other favorite options for getting chicken and veggies on the table fast with our Chicken and Vegetable Skewers in the Oven recipe!

Next, try roasted chicken and vegetables with an Italian or Asian twist! 

Or enjoy roasted fall vegetables on their own with my sweet potato and Brussels sprouts recipes for the air fryer.

Ingredient Notes and Substitutions

• Chicken – I prefer boneless, skinless breast meat for this recipe, but garlic roasted chicken thighs would be just as tasty! 
  
  Avoid tenderloins as they will cook faster than the vegetables.
• Veggies – Sweet potatoes and Brussels sprouts go together like PB&J, and red onions tie these roasted fall vegetables together. 
  
  Small to medium sprouts can be left whole, but larger ones need to be cut in half. You can also swap the sweet potatoes with butternut squash if you’d like!
  
• Garlic – Here’s where you really don’t want to make substitutes. Grab a fresh bulb and peel those cloves yourself! 
  
  Powdered garlic will get lost in the honey garlic chicken marinade, and jarred minced cloves will be too bitter. 
  
• New Mexico Chile Powder – This is not the same as chili powder. 
  
  It has an earthy chile flavor that is slightly sweet with fruity undertones. It’s also smoky, with a moderately spicy bite. 
  
  You can find it with the international spices at most grocery stores, or substitute ancho chile powder if necessary.
  
• Smoked Paprika – Adds another layer of smoky heat, though you can use regular paprika if you need to tone it down.

This chicken and vegetable sheet pan meal can also have different seasonings added. Fresh herbs, soy sauce, your favorite seasoning mix, and garlic powder are all easy ways to add more flavor to the juicy meat and crispy veggies. 

Tips for Making Roasted Fall Vegetables with Chicken

• Cut veggies to a similar size.

This helps them to cook evenly so everything is done at the same time.

Aim for 3/4 – 1-inch pieces for the sweet potatoes, then use that as your guide for the sprouts.

• Boost the flavor.

You can marinate the chicken for up to 24 hours — the longer it sits, the bolder the flavor will be! Marinated chicken is one of the biggest flavor stars of the dish, so don’t rush the process! 

• Prep recipe ahead of time. 

If you plan on marinating the poultry overnight, you might as well chop up all the veggies ahead of time too!  There’s nothing wrong with getting a head start. 

Store them in the fridge in an airtight container— all together is just fine — then toss with oil and spices just before assembling your sheet pan chicken and vegetables.

• Test for doneness.

Roasted fall vegetables are good to go once fork tender — meaning they can be easily pierced with a fork.

Chicken is safe to eat when it reaches an internal temperature of 165°F. Use a digital meat thermometer for accuracy.

If you find that the meat is done but the veggies are still undercooked, transfer it to a plate and tent with foil so it doesn’t dry out.

Sheet Pan Chicken and Vegetables FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Chicken Recipes

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One Sheet Roasted Chicken and Vegetables with Garlic

Roasted Chicken and Vegetables is a simple sheet pan supper that your family will thank you for. Dinner is ready in no time!

Course Main

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 350cal

Author Donna Elick

Ingredients

• 2 medium sweet potatoes about 1 pound, cut into 3/4″-1″ cubes
• 1 pound small Brussels sprouts (if they are bigger, cut them in half)
• 1 medium red onion cut into slices
• 3 tablespoons extra virgin olive oil divided
• 2 teaspoons kosher salt divided
• 1 teaspoon fresh ground black pepper divided
• 1 1/2 pound boneless skinless chicken breasts
• 4 tablespoons honey
• 2 tablespoons Dijon Mustard
• 2 teaspoons New Mexico chili powder
• 2 teaspoons smoked paprika
• 6 cloves garlic minced
• optional garnish: Parsley chopped

Instructions

• Preheat oven to 425°F. Line a baking sheet with aluminum foil, for quick clean up. Place the baking sheet into the oven to preheat the pan with the oven; this will help the vegetables caramelize faster.
• In a medium bowl combine 2 tablespoons olive oil with the honey, mustard, chili powder, smoked paprika, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk to combine. Add chicken and toss to coat. Set aside.
• Add sweet potatoes, Brussels sprouts, onion, and garlic to the preheated sheet pan. Drizzle with 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss vegetables with a spoon, until coated well.
• Clear a space for chicken breasts around the pan. Place coated chicken breasts on the baking sheet. Spoon the remaining honey mustard marinade over the chicken. Wiggle the pan until the vegetables are in a single layer.
• Bake 30-35 minutes until chicken is cooked through and vegetables are fork tender. Set oven to broil high for 2 minutes or until the edges of the vegetables begin to brown.
• Serve and enjoy!

Notes

New Mexico Chile Powder is made by grinding New Mexico chiles. It is not the same as chili powder. It has an earthy chile flavor and is smoky, with a moderately spicy bite. It is slightly sweet with fruity undertones. You can find it with the International spices at most grocery stores. You can substitute Ancho Chile Powder if necessary.

Small Brussels sprouts can be left whole if medium or larger cut them in half.

Nutrition

Serving: 1 | Calories: 350cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1035mg | Sugar: 17g | Fiber: 6g | Calcium: 79mg | Iron: 3mg

Originally published October 2016, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post One Sheet Roasted Chicken and Vegetables with Garlic appeared first on The Slow Roasted Italian.

I love this simple garlic recipe! It’s one of my favorite ways to cook individual garlic cloves to add to recipes or for later use. 

The flavor of the roasted cloves adds so much depth, making it perfect for pasta sauces, pizza toppings, garlic toast, and more. 

With a quick roasting time, the entire bulb has an amazing flavor that is seriously next level. 

Now is the time to make this easy air fryer recipe to bring out the flavor of these roasted garlic cloves. Once you make air fryer garlic, you won’t forget about that garlic flavor! 

You’ll soon see why this is one of my favorite recipes – and why I was hooked after the first time I made it! 

While there can be a lot of different ways to cook garlic, air-fried garlic is a must to try! 

Roast Garlic in Air Fryer

It’s no surprise that I love cooking with garlic — this is The Slow Roasted Italian, after all! 

But it can be a pain to heat up the whole oven just for a small bulb or two, which got me thinking… Can you roast garlic in an air fryer?

I’m happy to report that it’s not only easy to make roasted garlic in the air fryer, but it may be my new favorite method!

Add it to the list of air fryer hacks like roasting pumpkin seeds, crisping strips of bacon, or making perfect, easy-to-peel hard boiled eggs.

Ingredient Notes and Substitutions

• Whole Head of Garlic – Look for fresh, plump bulbs that are firm without any sprouts or soft spots. 
  Those that are larger are more likely to have evenly sized, substantial cloves inside.
   
• Olive Oil – This helps to tenderize and brown the cloves, plus it adds a dimension of flavor. Other great alternatives include avocado oil, coconut oil, or vegetable oil.
  
• Maple Syrup – Hear me out! This really boosts the caramelization, and the sweetness balances that pungent savory flavor of the cloves.
  
  Feel free to swap this with another sweetener like honey, agave nectar, or brown sugar, or leave it out entirely. Keep in mind that each sweetener will taste a little different.
  
• Salt and Pepper – Kosher salt enhances the natural flavors without tasting too salty. Keep the pepper to a minimum (just a pinch) or leave it off if you prefer.

Pro Tips for Roasted Garlic in Air Fryer

• Don’t overcrowd the basket.

Be sure to leave ample space between each head of garlic so the hot air can properly circulate. 

If you try to cram too many in there, you’ll get uneven results and it will take much longer overall to roast garlic in the air fryer.

• Expose all of the cloves — even the tiny ones!

There may be a few that are tucked more on the underside of the bulb, and you’ll want those to roast as well. 

Don’t cut all the way across to reach these or you’ll lose too much of the larger cloves. 

Instead, trim into the side of the bulb with a paring knife to remove the tops of the smaller ones.

• Try out different flavor variations.

Grate some lemon or orange zest over the cloves before roasting to add some brightness. A little goes a long way!

You can also toss air fryer roasted garlic with herbs like rosemary, thyme, or oregano to amp up the freshness.

And for a tangy and sweet variation, swap the maple syrup with balsamic vinegar!

Storing and Freezing Roasted Garlic

If you plan to use your roasted garlic within a week, it’s safe to keep in the refrigerator in an airtight container.

For longer storage, freezing is your friend! Mash the cloves after you roast garlic in the air fryer, while they are still soft. 

Place them in an ice cube tray and freeze until solid, then transfer to a freezer-safe bag.

This way, you can use just what you need in small portions! Roasted garlic will last for up to 3 months in the freezer.

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Sharp Knife – In order to roast garlic in an air fryer, you’ll need to cleanly slice off the tops of the bulbs to expose the cloves inside.
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.

Air Fryer Roasted Garlic FAQ

Enjoy!

With love, from our simple kitchen to yours.

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How to Roast Garlic in the Air Fryer (Easy Recipe)

Roast Garlic in Air Fryer for a buttery, garlicky addition to all of your dishes! Pizza, pasta, soups, and sauces benefit from extra flavor.

Course Condiment

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 cookies

Calories 71cal

Author Donna Elick

Equipment

• air fryer

Ingredients

• 4 large heads of garlic
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• 1/4 teaspoon kosher salt
• pinch black pepper

Instructions

• Slice off the tops of the garlic cloves, leaving their shells on.
• Place each clove in an aluminum foil sheet large enough to create a little garlic basket.
• In a small bowl, mix together the olive oil, maple syrup, salt, and black pepper. Give it a good whisk.
• Drizzle this magical mixture over the garlic cloves.
• Wrap up the garlic cloves in aluminum foil, making sure they’re evenly spaced in the air fryer basket to let that hot air work its magic.
• Pop them into the air fryer at 380° and roast the garlic for approximately 25 minutes.
• Once those golden, fragrant garlic cloves emerge from the air fryer, let them cool for a moment.
• Unwrap them from their foil blankets and give them a gentle squeeze to release the creamy, roasted goodness from their shells.

Notes

Always use fresh, plump garlic for the best flavor. Look for bulbs that are firm and free of sprouts or soft spots.

Make sure to space out the garlic heads in the air fryer basket to ensure proper air circulation. Overcrowding can lead to uneven cooking.

Nutrition

Serving: 1 | Calories: 71cal | Carbohydrates: 2g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Sodium: 146mg | Sugar: 1g | Fiber: 0.1g | Calcium: 7mg | Iron: 0.1mg

Originally published November 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Roast Garlic in the Air Fryer (Easy Recipe) appeared first on The Slow Roasted Italian.

Wondering, what is Pomodoro sauce? Learn all about this rustic Italian favorite, as well as the difference between Pomodoro vs marinara! 

The cooking process is simple to make, and we’ve given all the steps on the printable recipe card below. 

Since you only need a handful of ingredients, you’ll notice right away the high quality flavor. 

This simple tomato sauce can be used as a pasta sauce on your favorite pasta dish, as pizza sauce, as the topping for chicken parmesan, or paired with just about any Italian food. 

I also love to dip my garlic bread into it! 

You can make this in small batches to use as a dipping sauce, or use this simple recipe as a topping for a pasta recipe. 

My family loves the flavor of this excellent Pomodoro sauce because they can notice a big difference from simple marinara sauce. It seriously has the best flavor! 

Pomodoro Sauce

If you like to prepare Italian cuisine, having a go-to red sauce recipe is an absolute must. It’s my go-to recipe that makes the perfect sauce with just a handful of simple ingredients. 

You can whip up a batch, serve it with any type of noodle you like, and bam! A mouthwatering pasta dish in no time flat.

Plus, a homemade sauce like Pomodoro freezes beautifully and thaws pretty quickly. It’s perfect for easy meal prep on busy days.

Another Italian tomato sauce recipe that I love is this roasted tomato sauce. You roast your own seasoned veggies for this one, but I promise it’s easy as can be! Or, try this authentic Bolognese sauce.

Prefer a white sauce? Check out my copycat Olive Garden Alfredo & my Low Carb Alfredo Sauce!

What is Pomodoro Sauce?

This decadent and delectable Italian tomato sauce comes together with basic pantry ingredients — tomatoes, garlic, and basil are the main players. 

Don’t let that fool you into believing that it lacks flavor, though!! 

The simple seasonings really highlight the natural flavors of the herbs and tomatoes — pure, authentic Italian cooking! 

You can add this to any of your favorite pasta shapes and cooked pasta to create an instant classic Italian dish. 

Pomodoro vs Marinara

These two sauces have really similar ingredients and really similar flavors. So what’s the difference between the two? 

Marinara is pretty thin and has lots of tomato chunks. Usually, you don’t take the time to cook marinara down. 

On the other hand, Pomodoro sauce simmers down and is blended until it’s totally smooth.

They taste similar, but you can absolutely tell the difference when you sample them.

Pomodoro Sauce Ingredients and Substitutions

• Olive Oil – Extra virgin olive oil is the best for a nice, clean taste. But you can always use canola oil or vegetable oil instead.
  
• Garlic – It doesn’t take long to saute, and it’s the best way to get as much flavor and aroma. You can also use more or less as you like. Personally? I like a ton of garlic!
  
• Tomatoes – Most people would recommend Roma tomatoes, and those are really good! They don’t have a ton of seeds so they’re great to cook with. 
  
  But you can use basically any heirloom tomato. I’m all about using fresh tomatoes and whole tomatoes during the summer months when they’re ripe and in season! 
  
• Basil – What is Pomodoro sauce without basil?! Use as much or as little as you’d like, but remember that this herb has a pretty strong flavor. 

A traditional Pomodoro doesn’t have chunks. It’s super smooth and thick, and completely coats whatever you pour it on.

Tips for a Perfectly Smooth Sauce

• Blend properly. 

So you’re definitely going to want a blender, immersion blender, or food processor. I recommend using a blender because it’s the least messy option.

• Remove the basil.

The herb imparts plenty of flavor while simmering with the other Pomodoro sauce ingredients.

Be sure to remove the leaves before blending. No matter how long you blend them, there will still be tiny pieces throughout the Pomodoro sauce.

• Avoid a mess.

Keep in mind that you’re blending a hot liquid, so be careful and make sure that the lid is vented. 

The steam needs a way to escape — either lift up the cap in the center of the lid or leave a corner of the lid unsealed. 

Pomodoro Sauce Recipe FAQ

Storing and Freezing Italian Tomato Sauce

The longevity of homemade sauces depends on proper storage. Use a completely airtight container and keep refrigerated at all times! I like to use mason jars for easy pouring and storing.

In the fridge, it’ll last for 5 days. But you can also freeze for up to 3 months! 

If you make a lot of pasta, I really recommend making this Pomodoro sauce recipe in bulk.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Amazing Sauce Recipes

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Pomodoro Sauce (Simple Italian Tomato Sauce Recipe)

Pomodoro Sauce is herbaceous, silky smooth, and bursts with tomato flavor! This recipe comes together in a snap for an easy Italian meal!

Course Sauce

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 make 2 cups

Calories 100cal

Author Donna Elick

Equipment

• large skillet
• wooden spoon
• blender

Ingredients

• 2 tablespoons olive oil
• 4 cloves of garlic minced
• 28 ounce can whole peeled tomatoes
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Basil leaves

Instructions

• In a large skillet, heat olive oil over medium heat. Saute minced garlic in the olive oil for 1-2 minutes, until slightly golden and fragrant.
• Add whole tomatoes, salt, and pepper. Cook over medium heat, breaking apart the tomatoes with a wooden spoon.
• Add several basil leaves to the sauce, if you wish, and simmer together for 20-25 minutes, until the sauce is thick and broken down with just some chunks remaining.
• Remove basil leaves from the sauce and transfer to a blender. Blend until smooth. Return sauce to the pan and keep warm until ready to serve.
• Store in an airtight container in the refrigerator for 4-5 days, or freeze for up to 3 months.

Notes

Pomodoro sauce is traditionally very simple, smooth and thick.

We use a blender to create a smooth sauce. You can use an immersion blender or a food processor, though the blender will be the least messy. Be careful that the lid is secure while blending, and be mindful of the hot temperature of the sauce.

Nutrition

Serving: 1 | Calories: 100cal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 575mg | Sugar: 5g | Fiber: 2g | Calcium: 68mg | Iron: 2mg

Originally Published July 2022, updated and republished July 2025

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