{"id":62427,"date":"2026-07-31T20:23:34","date_gmt":"2026-08-01T00:23:34","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&#038;p=62427"},"modified":"2026-08-07T14:48:09","modified_gmt":"2026-08-07T18:48:09","slug":"roasted-garlic-butter-with-thyme-and-rosemary","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/roasted-garlic-butter-with-thyme-and-rosemary\/","title":{"rendered":"Roasted garlic butter with thyme and rosemary"},"content":{"rendered":"<h3>\ud83e\uddc4 A whole head of garlic, roasted for 45 minutes<\/h3>\n<p>That&#8217;s the entire recipe, and it&#8217;s also everything that sets it apart. A whole head of garlic, the top cut off, a drizzle of olive oil, a foil packet and 45 minutes in the oven. What comes out bears no resemblance to the garlic you know: the cloves are golden, sweet, creamy, and they squeeze out of their skins like toothpaste. You mash them directly into softened butter with fresh thyme and rosemary, and you end up with a compound butter that makes pretty much everything it touches better.<\/p>\n<h3>\ud83d\udd25 Never raw garlic, and there&#8217;s a reason for that<\/h3>\n<p>That&#8217;s the point I want to drive home. Raw garlic in a butter meant for scorching-hot meat burns in seconds and turns bitter and sharp. You ruin your butter and your cut of meat at the same time. Roasted, it&#8217;s exactly the opposite: it loses all its bite, turns mellow and melts into the fat instead of fighting it. The 45 minutes in the oven might seem like a detour for a simple condiment, but that&#8217;s precisely where everything happens.<\/p>\n<h3>\ud83e\udd69 Born on a rib roast, useful everywhere<\/h3>\n<p>I developed it for my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/oven-roasted-beef-rib-steak-with-roasted-garlic-butter\/\" target=\"_blank\" rel=\"noopener\">oven-roasted beef rib steak with roasted garlic butter<\/a>, dropped in a knob on the searing-hot meat right out of the pan. But once you&#8217;ve got a log of it in the freezer, you slice rounds off for anything. On a steak coming off cast iron, on eggs in the morning, melted on grilled corn or on potatoes. It&#8217;s the kind of prep that takes ten minutes of work and serves you for three months.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Roasted garlic butter with thyme and rosemary. A whole head roasted in the oven, zero raw garlic, zero bitterness. Freezes for 3 months.<\/p>\n","protected":false},"featured_media":62424,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"roasted garlic butter with thyme and rosemary","_yoast_wpseo_title":"Roasted Garlic Butter with Thyme and Rosemary Recipe","_yoast_wpseo_metadesc":"This roasted garlic butter with thyme and rosemary recipe uses a whole roasted head for zero bitterness. Freezes for 3 months. Try it this week.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Roasted garlic butter with thyme and rosemary","_yoast_wpseo_opengraph-description":"Roasted garlic butter with thyme and rosemary. A whole head roasted in the oven, zero raw garlic, zero bitterness. 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