Love or hate them. Brussels sprouts are in season from August to March, so if you are looking for a delicious and healthy side dish we highly recommend you give this recipe a go for your next dinner party, as trust us when we say it will be a crowd pleaser.
Black garlic has a highly concentrated taste: liquorice meets balsamic meets the absolute essence of garlic. But it's a vegetable that's 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 as a key tip so they are warm and perfectly crisp for your guests ( or just you ) to enjoy!
INGREDIENTS
Serves four as a side
450g Brussels sprouts, trimmed and cut in half
lengthways (400g)
I tbsp olive oil
¾ tsp caraway seeds
20g black garlic cloves (about 12), roughly chopped
2 tbsp picked thyme leaves
30g unsalted butter
30g pumpkin seeds, toasted
1½ tsp lemon juice
I 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 / 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.
