Roasted Garlic Butter

5 from 9 votes

Compound butter made with roasted garlic and fresh parsley. Use as a spread for bread or add a dollop over grilled meat or fish.

Course Condiment

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 123kcal

Preheat oven to 350°F
Cut the top off the head of garlic to expose the cloves.
1 head garlic
Place the head of garlic on a piece of foil with the exposed cloves facing up. Bunch the foil up to form a pouch for the garlic. Drizzle olive oil over the top of the garlic. Sprinkle with salt.
1 tablespoon olive oil, sprinkle salt
Seal the foil and place in a baking dish. Place in the oven and bake for 40-50 minutes until cloves are soft and fragrant.
Remove the garlic from the oven and carefully unwrap the foil. Allow garlic to cool enough to handle.
Squeeze the head of garlic so the cloves are pushed up out of the head.
Place in a bowl and mash roasted garlic with a fork.
Place softened butter in a bowl and mix with a mixer until very smooth and creamy.
½ cup butter
Fold in mashed garlic and chopped parsley.
1 tablespoon fresh parsley
Serve right away or form into a log wrapped in waxed paper or plastic wrap and refrigerate until hardened (see photos above). Slice and place on the top of grilled meat.

If your head of garlic is on the smaller size, feel free to use two heads of garlic.

The butter log can be frozen. To use, simply remove from the freezer and slice off the amount you need while still frozen. Return the butter log to the freezer and use the sliced butter as you'd like.