Ottolenghi’s Brussels Sprouts with Browned Butter and Black Garlic
Just when we were starting to experience some serious Brussels sprouts fatigue, we took this recipe from Ottolenghi Simple (from which it is adapted) for a spin — and fell in love all over again. If you’re not familiar with black garlic — which is regular garlic that has been slowly fermented, until the cloves turn black and become soft, mellow and rich — this dish is a great introduction. A favorite Ottolenghi ingredient, it is available at some well stocked supermarkets (we find it at our local Whole Foods). It brings umami depth to the dish that plays really well with tahini and lemon juice. Toasted pumpkin seeds (pepitas) add lovely crunch.
The dish comes together very quickly once everything’s prepped — and happily, the prep is not terribly involved. Ottolenghi suggests getting everything chopped and ready and then making it at the very last minute.
READ: Greatest vegetable rehabilitation ever: Brussels sprouts' 23-year rise to culinary power
If you’re starting with pumpkin seeds that aren’t toasted, spread them in a baking pan or on a baking sheet and toast them in a 350 degree oven for 5 minutes. Alternatively, you can toast them gently in a dry skillet over medium-low heat for four or five minutes, until they’re just starting to turn golden.
Serves four as a side dish.
Ingredients
1 pound / 455 g Brussels sprouts, trimmed and cut in half lengthwise
1 tablespoon olive oil
Salt
3/4 teaspoon caraway seeds
3/4 ounce / 20 g black garlic cloves, roughly chopped
2 tablespoons thyme leaves
2 tablespoons / 30 g unsalted butter
3 tablespoons / 30 g toasted pumpkin seeds
1 1/2 teaspoon lemon juice
1 tablespoon tahini
Instructions
1. Heat the oven to 450 degrees F. Place the sprouts on a parchment-lined baking sheet, drizzle with the olive oil and 1/8 teaspoon salt, toss to combine, and spread out the sprouts on the baking sheet. Roast for 10 minutes, until the sprouts are golden-brown but still crisp.
2. While they’re roasting, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme leaves and crush them to form a rough paste.
3. Put the butter into a large sauté pan and place over medium-high heat. Cook for 3 minutes, until the butter is melted and dark brown. Add the crushed garlic paste, the Brussels sprouts, pumpkin seeds and 1/8 teaspoon salt. Stir for 30 seconds, then remove from the heat. Stir in the lemon juice and transfer to a serving bowl or platter, or individual plates. Drizzle with the tahini and serve at once.
LOOKING FOR MORE AWESOME BRUSSELS SPROUTS RECIPES? DO TRY:
RECIPE: Via Carota Insalata di Cavoletti
RECIPE: Shaved Brussels Sprouts Salad with Warm Bacon Dressing
RECIPE: Brussels Sprouts Leaves with Mirepoix and Pancetta
RECIPE: Roasted Brussels Sprouts with Pancetta
MORE OTTOLENGHI RECIPES YOU MIGHT LIKE:
RECIPE: Ottolenghi’s Chickpeas and Swiss Chard with Yogurt
RECIPE: Ottolenghi’s Puy Lentils and Eggplant
RECIPE: Showstopper Rolled Pavlova with Peaches and Blackberries
Ottolenghi's Brussels Sprouts with Browned Butter and Black Garlic
Ingredients
- 1 pound / 455 g Brussels sprouts, trimmed and cut in half lengthwise
- 1 tablespoon olive oil
- Salt
- 3/4 teaspoon caraway seeds
- 3/4 ounce / 20 g black garlic cloves, roughly chopped
- 2 tablespoons thyme leaves
- 2 tablespoons / 30 g unsalted butter
- 3 tablespoons / 30 g toasted pumpkin seeds
- 1 1/2 teaspoon lemon juice
- 1 tablespoon tahini
Instructions
- Heat the oven to 450 degrees F. Place the sprouts on a parchment-lined baking sheet, drizzle with the olive oil and 1/8 teaspoon salt, toss to combine, and spread out the sprouts on the baking sheet. Roast for 10 minutes, until the sprouts are golden-brown but still crisp.
- While they’re roasting, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme leaves and crush them to form a rough paste.
- Put the butter into a large sauté pan and place over medium-high heat. Cook for 3 minutes, until the butter is melted and dark brown. Add the crushed garlic paste, the Brussels sprouts, pumpkin seeds and 1/8 teaspoon salt. Stir for 30 seconds, then remove from the heat. Stir in the lemon juice and transfer to a serving bowl or platter, or individual plates. Drizzle with the tahini and serve at once.
