Brussels sprouts with burnt butter and black garlic

Name: Brussels sprouts with burnt butter and black garlic
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European
Ingredients: 450g Brussels sprouts, trimmed and cut in half lengthways (400g); 1 tbsp olive oil; 3/4 tsp caraway seeds; 20g black garlic cloves (about 12), roughly chopped; 2 tbsp picked thyme leaves; 30g unsalted butter; 30g pumpkin seeds, toasted; 11/½ tsp lemon juice; 1 tbsp tahini; salt

4 steps

Prep:20minCook:20min

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.

Updated at: Sun, 14 Apr 2024 07:08:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories204.5 kcal (10%)

Total Fat13.5 g (19%)

Carbs15.8 g (6%)

Sugars4.2 g (5%)

Protein5.9 g (12%)

Sodium227.4 mg (11%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

450gBrussels sprouts

trimmed and cut in half lengthways

1 Tbspolive oil

¾ tspcaraway seeds

20gblack garlic cloves

roughly chopped

2 Tbspthyme leaves

picked

30gunsalted butter

30gpumpkin seeds toasted

11 tsplemon juice

1 Tbsptahini

salt

Instructions

Step 1

1. Preheat the oven to 220°C fan.

Step 2

2. Mix the sprouts with the oil and 1/4 teaspoon of salt, then spread out on a parchment-lined baking tray. Roast for 10 minutes, until the sprouts are golden-brown but still crunchy.

Step 3

3. Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush them to form a rough paste.

Step 4

4. Put the butter into a large sauté pan and place on a medium high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and 1/8 teaspoon of salt. Stir for 30 seconds, then take off the heat. Stir in the lemon juice and transfer to a large bowl or individual plates. Drizzle over the tahini and serve at once.