Though made differently, roasted garlic and garlic confit are very similar in flavor and texture. Roasted garlic is made by roasting whole heads of garlic until they are deeply golden brown, then squeezing or peeling the cloves out of their skin. With the confit method, peeled garlic cloves are cooked in olive oil low and slow until soft and lightly golden. Roasted garlic has a richer more deeply caramelized flavor while garlic confit is a bit more mellow and nutty.