Okay, let’s talk about this roasted garlic butter I made. I’ve been seeing it all over the internet and finally decided to give it a try. I mean, who doesn’t love garlic, right? And butter? Come on, it’s a match made in heaven.
So, I started by preheating my oven. The internet says 400 degrees Fahrenheit, but my oven is a bit old, so I set it to around 405. You know your oven best, so adjust it accordingly.
While the oven was heating up, I grabbed a whole head of garlic. I’m not talking about a few cloves, but the entire bulb. Using a sharp knife, I carefully sliced off the top of the garlic head, about half an inch, to expose those beautiful cloves inside.
Next, I placed the garlic head in a small baking dish. It was the perfect size, not too big, not too small. Then, I drizzled some olive oil over the exposed cloves. I didn’t measure it precisely, just a good glug to coat them nicely. I also sprinkled a bit of salt over them because, you know, salt makes everything better.
Then, I covered the baking dish with aluminum foil. I made sure it was tightly sealed to keep all that garlicky goodness inside. And into the oven it went!
Roasting Time!
I let it roast for about 35 minutes. I figured it’s always good to check it out before going to the full time. The smell filling my kitchen was absolutely divine. I could hardly wait to see the result.
After 35 minutes, I took the dish out of the oven and carefully removed the foil. The garlic cloves were soft, golden brown, and smelled incredible. I let it cool down a bit because I didn’t want to burn my fingers.
Once it was cool enough to handle, I squeezed the roasted garlic cloves out of their papery skins. They just popped right out, so easy! Then, I mashed them up with a fork in a bowl.
Now for the butter part. I took a stick of softened, unsalted butter and added it to the mashed garlic. I mixed it all together until it was well combined. I also added a pinch of salt and some freshly ground black pepper for extra flavor.
- Preheat oven to 400F (or 405F if your oven runs a bit cool)
- Slice the top off a head of garlic
- Place garlic in a baking dish
- Drizzle with olive oil and sprinkle with salt
- Cover with foil and bake for 35-40 minutes
- Squeeze out the roasted garlic cloves
- Mash the garlic
- Mix with softened butter, salt, and pepper
And that’s it! I had this amazing roasted garlic butter. It was creamy, flavorful, and just perfect. I spread it on some crusty bread, and it was like a little piece of heaven. I also used it to make garlic bread, and let me tell you, it was the best garlic bread I’ve ever had. It’s also great on top of a nice juicy steak or chicken. If you have some leftover, you can also keep it in the fridge up to 2 weeks or 2 to 3 months in the freezer!
Seriously, you guys need to try this. It’s so easy to make and the flavor is out of this world. You won’t regret it!
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