Brussels Sprouts with Browned Butter and Black Garlic (4)
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.