1 large (or 2 small) bulb of garlic
2 t olive oil
½ C (1 stick) unsalted butter, at room temperature
¼ C parsley, finely chopped
½ t sea salt
Preheat the oven to 425°F. Slice off the top of the head of the bulbs of garlic, drizzle well with olive oil and wrap each head individually in foil. Roast 45-60 minutes, depending on the size of the bulb. Carefully unwrap the bulb after 45 minutes of cooking to check how dark and caramelized it is and remove or continue cooking, depending on how browned you prefer.
Cool the garlic enough to handle, then remove each clove from the papery skin. Plump cloves will squeeze out of the skin easily, but more caramelized cloves may need to be scooped out with a spoon. Mash the garlic into a paste; one large head should yield one generous tablespoon of paste.
In a bowl, whip the softened butter with an electric mixer until light and fluffy. Add 1-2 tablespoons of roasted garlic paste (depending on how strong a flavor you like), add the finely chopped parsley and salt. Mix thoroughly. Store in an airtight container or place the butter on a large piece of plastic wrap and roll into a log shape, refrigerated for up to 3 weeks or in the freezer up to 3 months.
Use compound butter on steamed or grilled vegetables, fish or steak; serve it with fresh bread, dinner rolls, on a cheese board or on top of baked potatoes.