Roasted Garlic Butter
Roasted Garlic Butter is full of rich garlicky flavor and fresh chives. It’s incredibly versatile, and can be used on rolls, fresh bread, chicken, steak, or veggies! Skip the expensive store bought versions and easily make your own right at home!
Try all our delicious butter concoctions like our Cinnamon Butter, Cajun Compound Butter, and savory Garlic Herb Butter.
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Lacking some flavor in your favorite dishes? Instead of using plain butter, try using homemade roasted garlic butter instead! It’s one of my favorite ways to enjoy compound butter. The texture is creamy and smooth with bits of roasted garlic throughout.
It’s great for sautéing veggies, melting over your favorite cut of steak, baking with chicken, or of course spreading on your favorite French bread. Making your own flavored butter is so much easier than you’d think.
The longest part of the process is roasting the garlic and even that step is super simple. There are so many ways to use garlic butter, you’ll want to try it with everything!
Tips for Roasted Garlic Butter
- For even more flavor, add additional fresh herbs like oregano, rosemary, or basil like we did in our garlic herb compound butter.
- You can use salted or unsalted butter for this recipe. I typically opt for unsalted so it’s easier to control how much salt is in the overall dish.
- Use a hand or stand mixer when whipping the butter and mixing in the garlic. I recommend stirring in any fresh herbs you want to add by hand so they don’t get completely torn up and bruised by the electric mixer.
- Soften your butter before mixing. It makes it so much easier to work with and to incorporate the garlic. Let it sit on the counter for a bit to naturally soften.
How to Make Roasted Garlic Butter
- Start by preheating your oven to 400°F. Prep a baking sheet with aluminum foil.
- Carefully slice the tops of the bulbs off horizontally to expose the individual cloves while leaving the full bulb intact. Lay the bulbs onto a sheet of foil, drizzle the exposed cloves with olive oil, and sprinkle with salt.
- Wrap the garlic tightly in the foil and bake for 30 to 40 minutes. The garlic cloves will turn a light golden brown color and become spreadable. They’ll also smell amazing!
- After the garlic finishes roasting, let it cool then remove it from the foil. Grab the uncut end of the bulbs and squeeze gently to push out the garlic cloves into a mixing bowl.
- Use a spoon or fork to mash the garlic until there are no large pieces. It should be easy to mix with the butter and chives without have big chunks.
- Using a hand mixer, whip the butter. Add in the garlic and continue to mix until fully incorporated. Stir in the fresh chives.
- Use roasted garlic butter on your favorite toasted baguette, baked potatoes, or melt over veggies like roasted asparagus or brussels sprouts.
Will garlic burn in the oven?
Yes, garlic will definitely burn in the oven if you roast it too long or at too high of a temp. The idea here is to roast the garlic long enough to remove some of the sharp, bitter flavor.
The garlic becomes soft, spreadable, and light brown in color. It’s not nearly as strong in flavor as raw garlic. Just don’t leave it in the oven too long or the it will dry up and burn.
Try Adding This Garlic Butter To These Recipes
Ingredients
- 3 whole bulbs of garlic, with the tops cut off
- 2 teaspoons olive oil
- ¼ teaspoon salt
- 1 cup butter, at room temperature
- 2 tablespoons fresh chives, minced
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Instructions
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
- Slice horizontally across the top of each garlic head to expose the cloves, keeping the heads intact. Place the garlic on the foil, drizzle the exposed cloves with olive oil, and sprinkle with salt.3 whole bulbs of garlic2 teaspoons olive oil¼ teaspoon salt
- Seal the garlic tightly inside the foil. Roast for 30 to 40 minutes, until the cloves are light golden brown, soft, and easily spreadable.
- Allow the garlic to cool for 10 to 15 minutes. Hold each head by the uncut end and gently squeeze the roasted cloves into a small bowl.
- Mash the garlic with a fork or spoon until mostly smooth with no large pieces remaining.
- Whip the softened butter in a medium bowl with a hand mixer. Add the mashed garlic and mix until fully combined, then stir in the chives.1 cup butter2 tablespoons fresh chives
- Serve the roasted garlic butter with toasted baguette or rolls, spread it over baked potatoes, or melt it over roasted vegetables.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 tablespoon of butter. Actual calories will vary.
- Store leftover butter in the fridge for up to 1 week or freeze for up to 3 months.