Ottolenghi’s Brussels Sprouts with Burnt Butter and Black Garlic
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.
From the book
Ottolenghi SIMPLE
Ottolenghi made easy
Easy meals, packed with veg
Sensational sweet treats
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Introduction
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
| 450g | Brussels sprouts, trimmed and cut in half lengthways (400g) |
| 1 tbsp | olive oil |
| ¾ tsp | caraway seeds |
| 20g (about 12) | black garlic cloves, roughly chopped |
| 2 tbsp | picked thyme leaves |
| 30g | unsalted butter |
| 30g | pumpkin seeds, toasted |
| 1½ tsp | lemon juice |
| 1 tbsp | tahini |
| salt |
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. Roast for 10 minutes, 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 them to form a rough paste.
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 ⅛ 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.
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