I use this roasted garlic butter on pasta, bread, pork tenderloin, steaks, chicken, potatoes, fish, shrimp, green beans, asparagus....well come to think of it what wouldn't I put it on?!
It's a wonderfully easy recipe that keeps in the refrigerator and freezes beautifully. I typically make a double batch and freeze the leftovers.
To freeze this put a dollop into each compartment of an ice cube tray and freeze. Once the garlic 'ice cubes' are solid pop them out and put them into a zip top bag. With those puppies in the freezer you have delicious base for sauces, a topping for breads or veggies and the start of a flavorful marinade for meats.
Now for the recipe...
- 1 head of garlic
- 2 tbsp of olive oil
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1 stick of softened butter
Pull your butter from the fridge to soften and then preheat your oven to at least 350. I usually make this while roasting something else...it can be done anywhere from 350-450, the temperature of your oven will determine how long the garlic takes to roast, but won't change the flavor one bit (though I wouldn't reccomend roasting this with your cake or cookies).
Shell your garlic cloves and then combine them with all of the other ingredients except the butter. Place the mixture into a tin foil pouch and close it up.
Roast at 350 for 20-30 minutes (until the garlic is soft, but not too brown) or 15-20 at 450.
Allow the garlic to cool to room tempurature and then, using a fork, mash the garlic into the butter. Voila...in an active time of about ohhh about 2 minutes you've made yourself something fabulous!