Another recipe to tempt you to eat sprouts from ” Simple” by Yotam Ottolenghi.
Ingredients
- 455 g brussels sprouts trimmed and cut in half lengthwise
- 1 tablespoon olive oil
- salt
- 3/4 teaspoon caraway seeds
- 20 g black garlic cloves roughly chopped
- 2 tablespoons thyme leaves
- 30 g unsalted butter
- 30 g toasted pumpkin seeds
- 1 1/2 teaspoon lemon juice
- 1 tablespoon tahini
Servings:
Instructions
- Heat the oven to 230 C, 210 Fan . Place the sprouts on a parchment-lined baking sheet, drizzle with the olive oil and 1/8 teaspoon salt, toss to combine, and spread out the sprouts on the baking sheet. Roast for 10 minutes, until the sprouts are golden-brown but still crisp.
- While they’re roasting, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme leaves and crush them to form a rough paste.
- Put the butter into a large sauté pan and place over medium-high heat. Cook for 3 minutes, until the butter is melted and dark brown. Add the crushed garlic paste, the Brussels sprouts, pumpkin seeds and 1/8 teaspoon salt.
- Stir for 30 seconds, then remove from the heat. Stir in the lemon juice and transfer to a serving bowl or platter, or individual plates. Drizzle with the tahini and serve at once.
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