Roasted Garlic Butter– Easy Outback Steakhouse Copycat

This roasted garlic butter recipe is smooth, rich, and just the right amount of fancy-feeling without actually being hard to make. You roast whole garlic until soft and sweet, then mash it into butter with salt and parsley. Great for slathering on warm bread, steak, or whatever’s sitting on your plate.

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Quick Summary

Prep time: 15 mins
Cook time: 45 mins
Flavor: buttery, mellow, garlicky
Great for: steaks, toast, veggies, meal-prep flex

Why I Like This Recipe

I made this late one night without planning ahead — just had garlic, butter, and vibes. Didn’t even expect it to taste this good. Now it’s in my fridge on standby for bread, eggs, pasta… honestly anything. It’s an easy upgrade to whatever you’re already eating.

Ingredients

• 2 whole garlic bulbs
• 2 tsp olive oil
• 8 oz unsalted butter (room temp)
• 1 tbsp chopped parsley
• 1 tsp sea salt

How To Make Roasted Garlic Butter

1. Roast the garlic: Preheat oven to 350ºF. Slice the bulbs in half horizontally, drizzle with olive oil, and wrap tightly in foil. Roast for about 45 minutes — you want them soft and golden.
2. Cool and squeeze: Let the garlic cool a bit, then squeeze the cloves into a bowl. They should slide right out.
3. Mash it all together: Add the softened butter, chopped parsley, and salt to the bowl. Mash with a fork until smooth and blended.
4. Chill or use now: Use it warm and soft, or roll into a log in parchment paper and chill until firm. Either way, it’s ready to spread on literally anything.

Tips for Success

• Use good-quality butter — it really makes a difference
• Let the garlic cool before mixing or the butter might melt
• Add a pinch of lemon zest or black pepper for extra flavor
• Make a double batch and freeze some for later

Storage and Reheating

• Fridge: Wrap tightly or store in a container. Good for up to a week.
• Freezer: Freeze as a log and slice off “butter coins” as needed.
• Reheat: Leave out at room temp to soften — microwave only if you want melted butter.

Frequently Asked Questions

• Can I use salted butter?
  Sure, just go easy on the extra salt.
• What do I put it on?
  Anything. Bread, steak, rice, corn on the cob… honestly, no wrong answers.
• Can I use garlic paste instead?
  Technically, yeah. But roasted garlic adds way more flavor. It’s worth the time.
• How do I make it vegan?
  Use a good vegan butter substitute — most brands work fine for this.
• Does it have to be fresh parsley?
  Nope. Dried works too — just use less (about 1 tsp).

Common Mistakes and How to Dodge Them

• Burning the garlic: Too hot or too long, and it turns bitter. Stick to 350ºF and keep it wrapped.
• Mixing while the garlic’s hot: Melted butter can split or get greasy. Let the garlic cool down first.
• Undermashing the garlic: If it’s not soft enough to mash easily, it probably needed more time in the oven. It should be spreadable, not chunky.
• Skipping the salt: Even a little makes the flavors pop. Don’t skip it.
• Forgetting to store it right: Wrap tightly or the garlic smell will take over your fridge (been there).

Nutrition Facts (Per Serving)

• Calories: 142 kcal
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 38mg
• Sodium: 165mg
• Potassium: 14mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 0g

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