Roasted Garlic and Rosemary Compound Butter

Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter. This Roasted Garlic and Rosemary Compound Butter is great for topping grilled steaks, fish or spread over bread.

This compound butter all starts with roasted garlic. Roasting garlic calms and balances the garlic while giving it extra nutty and sweet flavors. If you have never roasted garlic- do it! Roasted garlic is so delicious and can be used in so many dishes.

How to roast garlic

1. Peel off the outer papery layers.
2. Cut the top off- about 1/4 inch worth to expose the garlic cloves.
3. Drizzle with olive oil.
4. Wrap in foil.
5. Bake on 400 degrees for 40 minutes.

The roasted garlic will come out slightly browned and soft with a nice garlicky aroma. Just squeeze out the garlic cloves from the bulb to use on top of salads, in pasta, sauces and this Roasted Garlic and Rosemary Compound Butter.

Roasted Garlic and Rosemary Compound Butter

Once the garlic is roasted, this Roasted Garlic and Rosemary Compound Butter comes together in no time at all. Make sure to use softened butter, chop the herbs finely, use fresh lemon juice, mash the garlic cloves well and this compound butter will come out beautifully!

Now, I just need an extra juicy, grilled sirloin steak- cooked medium-rare, of course! Just add a tablespoon of this deliciousness and it is a winning steak dinner. How will you use this Roasted Garlic and Rosemary Compound Butter?

Roasted Garlic and Rosemary Compound Butter

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Roasted Garlic and Rosemary Compound Butter is made with perfectly roasted garlic cloves, fresh rosemary and parsley, and a bit of lemon juice smashed together to form a log of delicious butter.

• Roasted Garlic
• 1 garlic bulb
• 1 teaspoon olive oil
• Roasted Garlic and Rosemary Compound Butter
• 1 cup unsalted butter (2 sticks), room temperature
• 3 tablespoons parsley, finely chopped
• 1 tablespoon rosemary, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon lemon juice
• 3 garlic cloves, roasted

1. Roast the garlic: preheat oven to 400 degrees, remove the excess papery layers from the outside of the garlic bulb, cut the top of the garlic bulb exposing the insides of the cloves slightly (about 1/4 inch off the top), drizzle with olive oil and wrap in foil, bake for 40 minutes.
2. Start your Roasted Garlic and Rosemary Compound Butter once the garlic has cooled.
3. Place all the Roasted Garlic and Rosemary Compound Butter ingredients together in a bowl. Use a fork to smash everything together. Make sure to concentrate on smashing the garlic cloves and mixing everything until consistent.
4. Place the butter onto some parchment paper.
5. Form the butter using the parchment paper into a a tube or rectangular shape.
6. Leave the parchment paper in place as you place the butter in the refrigerator to take shape.
7. Add to bread, pasta, steaks, chicken, fish and more!

You can easily cut this recipe in half but I like making a larger batch because it can be used for weeks on so many foods…. although, I doubt it will last past a couple days because it is just too delicious not to eat.

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