Roasted Garlic Butter
Print PinServings: 16
Total Time: 55 minutes
This garlic butter is the perfect condiment for garlic bread, roasted vegetables, pasta, and more.
Ingredients
- 2 large garlic heads
- 2 teaspoon olive oil
- 1 cup salted butter room temperature
- 1 teaspoon dried parsley *fresh herbs are also a great option for this recipe, see notes
- ½ teaspoon dried rosemary optional**
- ½ teaspoon dried thyme optional**
- ¼ teaspoon fine sea salt optional***
Instructions
- Preheat the oven to 425° F. Chop off the top ¼ inch of the garlic heads, exposing each of the cloves. Wrap each one separately in tin foil, leaving the top open.2 large garlic heads
- Pour a teaspoon of olive oil on each garlic head (on the side that was sliced open). Close off the tin foil, and place in the oven on the rack, right-side up.2 teaspoon olive oil
- Bake for 45-50 minutes, or until the garlic heads are soft and the top is caramelized. Open the tin foil (carefully), and allow the garlic to cool for 30 minutes, or until no longer hot to the touch.
- Squeeze the softened garlic out of the cloves and into a large bowl, making sure that the outer peel isn't flaking into the bowl as well.
- Use a fork to mash the soft garlic, making sure to break up any large chunks. Then add the softened butter, dried parsley, along with the dried thyme and rosemary (optional). I like adding the thyme and rosemary because of the variety of flavor they add, but this is completely up to you.You are welcome to use fresh herbs--I don't in this recipe just to keep it quick and simple. As a replacement, the conversion would be 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried herbs.1 cup salted butter, 1 teaspoon dried parsley, ½ teaspoon dried rosemary, ½ teaspoon dried thyme
- Mix together, and then taste test to determine if the additional ¼ teaspoon of salt is necessary--I only add this because brands of salted butter have varying quantities of salt content.¼ teaspoon fine sea salt
- Use immediately, or store in an airtight container in the refrigerator. This roasted garlic butter is perfect for garlic bread, tossing with vegetables, or just to add a little extra flavor when cooking.Enjoy!
Notes
*Any of these dried herbs can be swapped out for chopped fresh herbs--I only use dried herbs to make this quick and easy. Just remember that for every 1 teaspoon of dried herbs=1 tablespoon of chopped fresh herbs.
**Rosemary and thyme are completely optional in this recipe, but I find that they add a nice variety of flavor.
***This extra salt is only necessary if your salted butter has a lower salt content, so only add it at the end if you find that it's not salty enough. If using unsalted butter, add ¾-1 teaspoon of salt.
If you make this roasted garlic butter in advance, refrigerate until you plan to use it. However, you will need to soften it before spreading.
This garlic spread will last up to two weeks in the refrigerator, or a month in the freezer.