The Campout Cookbook's spicy roasted garlic butter


The Campout Cookbook's spicy roasted garlic butter

Photo, iStock.


  • 8 tbsp (1 stick) unsalted butter , softened
  • 1 head garlic , roasted, cloves peeled
  • 1 tbsp minced fresh flat-leaf parsley
  • 1/2 tsp red-hot-chili flakes
  • 1/2 tsp kosher salt


  • Start with 8 tablespoons (1 stick) softened unsalted butter, and mix in the seasonings with a fork or in a food processor. Transfer the compound butter to a widemouthed 8-ounce Mason jar and refrigerate until there’s a reason for the season. Butters will keep for about 2 weeks in the refrigerator and up to 3 months in the freezer.

The easiest way to roast garlic

Excerpted from The Campout Cookbook by Marnie Hanel and Jen Stevenson (Artisan Books). Copyright © 2018. Illustrations by Emily Isabella. Used with permission from the publisher.