Ivy Odom

Roasted Garlic Butter

banner
Preparation info
  • Makes about

    ½

    cup
    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in
My Southern Kitchen: From Suppers to Celebrations, Recipes for Every Occasion
My Southern Kitchen

By Ivy Odom

Published 2025

  • About

To me, one of the most annoying things in the world is sticky garlic husks (the papery outer layer of the garlic bulb). I wish I had a secret to avoiding it for this recipe, but I don’t. If anyone knows one, please let me know. Until then, I’ll be making my roasted garlic butter with sticky fingers. It’s worth it.

Ingredients

  • 1 large head garlic
  • 1 teaspoon extra-virgin olive oil
  • ½ cup

Method

  1. Preheat oven to 350°F (175°C). Cut about ½ inch (12 mm) off the tip of the garlic head with a serrated knife to expose all garlic cloves, but leave the head fully intact. Drizzle cut side of garlic with olive oil and place garlic head, cut side up, into an 8 by