Roasted garlic butter adds a ton of flavor to your meats, potatoes or toasted bread. All you have to do is roast the garlic, combine it with butter, season and chill!
This roasted garlic butter can be used with anything really:
- Potatoes (roasted, baked, mashed potatoes)
- Flatbread (Sweet Potato Flatbread)
- Toasted bread
- Meats (grilled, oven-baked, pan-roasted)
- Fish (Baked Salmon Fillets)
- Vegetables (Roasted Vegetables)
- Chicken (Bacon Wrapped Chicken)
How to make roasted garlic butter
You can do it two ways. Either you use a food processor or combine everything by hand. You will get a smoother, creamier texture with the food processor.
Smashing the garlic with a fork only will result in a coarse texture.
Roasting garlic is very easy. Just cut off about a third off the top of each head. Place them onto a sheet of tin foil.
I used salt, pepper, paprika and olive oil for roasting the garlic heads so I did not need to use a lot of seasoning anymore. Wrap them tight, place them onto a baking tray and roast until soft inside.
When they are done, the skin will come off of them easily. However, just give it a quick taste and add more salt or pepper, if desired.
By the way, did you know that roasted garlic is also good for you? Check out roasted garlic health benefits!
Tip: Make Vegetable Foil Packets or Oven Roasted Cherry Tomatoes and add some more garlic heads to them. You will not only have a delicious side dish ready but also roasted garlic heads to make this roasted garlic butter!
How long does roasted butter last?
If stored properly, it should last several weeks. Even though it might last for over a month I would personally keep it only for up to 3 weeks.
It is always better to make a smaller batch rather than storing it for ages (especially if you know that you won’t be using this very often).
Storage: Roasted garlic butter should be stored in the fridge in a sealed container or Ziploc bag.
- Make sure to use tin foil to wrap the garlic in. If you don’t use it, the garlic heads might end up dried out. Now you might wrap the heads together in one sheet of foil or separately. This is entirely up to you.
- If you don’t have sweet paprika on hand, use smoked paprika or omit it completely.
- The amount of garlic to make this roasted garlic butter can be increased up to 4 heads.
- The baking time might vary slightly. This will depend on the size of the garlic you use. In general, count with 25-35 minutes.
- Roasted garlic butter should be stored in the fridge in a sealed container or Ziploc bag.
Roasted Garlic Butter
- Preheat the oven to 360°F/180°C.
- Cut about a third of the garlic top off, leaving the cloves exposed. Peel off some of the outer skin. Place each garlic head onto a sheet of tin foil.
- Drizzle with olive oil. Season with salt, pepper, and sweet paprika. Wrap in the foil and place onto a baking tray.
- Roast for about 30 minutes or until soft inside. When ready, take it out from the oven and let it cool completely.
- In a food processor (or a bowl) combine roasted garlic with butter and pulse several times until smooth.
- Wrap it in a plastic foil and roll it into a sausage. Place in the fridge to chill.
- Sweet Paprika can be omitted completely.
- Store this garlic bread butter in your fridge in a sealed container or Ziploc bag. Use within 3 weeks.