Roasted Garlic Butter – Great Tastes of Manitoba

Ingredients

2 whole garlic bulbs
1 tsp (5 mL) canola oil
1 cup (250 mL) unsalted butter, softened
2 tsp (10 mL) minced fresh parsley
¼ tsp (1 mL) onion powder
¼ cup (50 mL) freshly grated parmesan
2 tsp (10 mL) oil
½ tsp (2 mL) kosher salt

Method

Preheat oven to 400˚F (205˚C).
Peel and discard loose outer layer of whole garlic bulbs but leave the skins on the individual cloves of garlic. Using a sharp knife cut ¼ – ½-inch from the top of cloves to expose garlic cloves.
Drizzle each garlic bulb with canola oil and wrap each bulb in tin foil.
Bake for 30-40 minutes or until cloves look lightly browned and soft when pressed. Remove from oven, open foil. Let cool.
When garlic are cool to touch, use a slotted spoon and scoop out cloves into a medium sized mixing bowl. Add butter, parmesan cheese, parsley, and kosher salt. Beat using an electric hand mixer until light and fluffy.
Use on garlic bread or as a topping on baked potatoes or vegetables.

Tips

Store in the refrigerator for up to 5 days in a sealed airtight container or freeze. Did you know you can freeze butter? Just add an extra layer of foil – unsalted butter will keep for 3 months and salted butter for a year.