Ottolenghi’s Brussels sprouts with burnt butter, black garlic and caraway

Serve these straight out of the hot pan, otherwise the sprouts will lose that vibrant colour. You used to have to go to specialist shops to get black garlic, a staple of Asian cooking, but these days it’s increasingly common in large supermarkets, and widely available online. Serves four.

450g brussels sprouts, trimmed and cut in half lengthways
1 tbsp olive oil
½ tsp caraway seeds
12 cloves black garlic, roughly chopped
2 tbsp picked thyme leaves
30g unsalted butter
30g pumpkin seeds, toasted
1½ tsp lemon juice
1 tbsp tahini paste

Heat the oven to 220C/425F/gas mark 7. Mix the halved sprouts with the oil and a quarter-teaspoon of salt, then spread out on an oven tray lined with baking paper and roast for 10 minutes, until cooked through and golden-brown but still crunchy, then remove from the oven.

Lightly crush the caraway seeds in a mortar, add the black garlic and thyme, and crush to a rough paste.

Put the butter in a large saute pan on a medium-high heat and cook for three minutes, until it has melted and gone dark brown. Stir in the sprout mix, the crushed garlic paste, the pumpkin seeds and an eighth of a teaspoon of salt, stir for 30 seconds, then take off the heat and stir in the lemon juice. Transfer to a platter or individual plates at once, spoon tahini over the top and serve at once.

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