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In a stand mixer using the flat beater, mix the room temperature butter on medium speed until it is smooth and creamy. Scrape the sides of the bowl with a spatula and then add the dried parsley. Mix on medium for about 15 seconds or until the parsley is mixed throughout the butter.
Scrape the sides of the bowl with a spatula and then add the roasted garlic. Mix on medium for about 15 seconds or until the roasted garlic is mixed throughout the butter.
Lay out a piece of plastic wrap that is about 18 inches long. Scoop the butter out of the mixing bowl and place it in the center of the plastic wrap.
Leave about 4 inches of plastic wrap above and below the butter mixture. Fold the top and bottom of the plastic wrap up to create a log.
Twist each of the sides of the plastic wrap tightly, removing any extra air that might have gotten in. I like to lift the log up just by the plastic wrap on the sides and swing it in a loop.
The log of butter will twist around itself, tightening the plastic wrap nicely. Double-wrap the butter log with another piece of plastic wrap. Make sure the plastic wrap is tight and there's little to no air in it.
Freeze until hard (a couple of hours) and then remove the plastic wrap and slice as needed. Enjoy!