less than 30 mins
10 to 30 mins
Thought you hated Brussels sprouts? This recipe from Ottolenghi SIMPLE will change all that and with its flavours of black garlic and and burnt butter, this dish will have pride of place at your Christmas table this year.
- 450g/1lb Brussels sprouts, trimmed and cut in half lengthways
- 1 tbsp olive oil
- pinch caraway seeds
- 12 black garlic cloves, roughly chopped
- 2 tbsp fresh thyme leaves
- 30g/1oz unsalted butter
- 30g/1oz pumpkin seeds, toasted
- 1½ tsp lemon juice
- 1 tbsp tahini
Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper.
Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy.
Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste.
Heat the butter in a large sauté pan over a medium–high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately.