Roasted Garlic Butter

Seriously, a dang good roasted garlic butter. It’s perfect tossed with vegetables, spread on bread and toasted, topped on a steak, mixed into pasta or in any other application you could imagine. The lemon brightens and balances out the sweet, roasted garlic, all permeating the creamy butter.

ingredients

• 1 head garlic
• 1 teaspoon olive oil
• 4 tablespoon (1/2 stick) unsalted butter
• 1 tablespoon lemon juice
• 2 tablespoon grated parmesan, divided
• 1/2 teaspoon chives (optional)
• 1/4 teaspoon salt (to taste and depending on saltiness of parmesan)

method

Roasted Garlic

1. Preheat oven to 350°F and place the butter on the counter (or just outside of the fridge) to soften while the garlic is roasting.
2. Lay the head of garlic on it’s side and cut 1/4 inch off of the entire top of the head of garlic.
3. Lay a sheet of aluminum foil flat. Place the head of garlic in the center, cut side up. 
4. Drizzle the garlic with olive oil and pull the edges of the aluminum foil up and together to form a purse/package around the garlic.
5. Place wrapped garlic in oven and bake for 1 hour or until garlic becomes sweet, roasted and browned.

Mix the Butter

1. Add the roasted garlic to the softened butter by squeezing the entire bulb (or half if using a large head of garlic).
2. Add lemon juice and 1 tablespoon of parmesan to bowl. Mix with fork or spatula to fully combine.
3. Add salt, taste and adjust salt as needed.
4. If using, finely chop chives and add to mixture.
5. Spread mixture onto desired application and sprinkle with the remaining 1 tablespoon of parmesan.