Brussels sprouts with burnt butter and black garlic

Name: Brussels sprouts with burnt butter and black garlic
Yield: Serves four as a side
Ingredients: 1 tbsp tahini; salt; 30 g pumpkin seeds, toasted; 1½ tsp lemon juice; 20 g black garlic cloves (about 12), roughly chopped; ¾ tsp caraway seeds; 30 g unsalted butter; 2 tbsp picked thyme leaves; 1 tbsp olive oil; 450 g Brussels sprouts, trimmed and cut in half lengthways (400 g)

Preparation info

Serves
four
as a side

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

Black garlic has a highly concentrated taste: liquorice meets balsamic meets the absolute essence of garlic. It’s a quick way to inject a huge amount of flavour into a dish. Get everything chopped and ready for this dish before you start, but don’t cook it until just before serving: you want the sprouts to be eaten fresh from the pan.

Ingredients

450 g Brussels sprouts, trimmed and cut in half lengthways (400 g)
1 tbsp olive o

Supper
Side dish
Gluten-free
Vegetarian

Method

Preheat the oven to 220°C fan.
Mix the sprouts with the oil and ¼ teaspoon of salt, then spread out on a parchment-lined baking tray.