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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

Yotam Ottolenghi


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.

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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


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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From the book: Ottolenghi SIMPLE

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