Brussel Sprouts With Black Garlic And Burnt Butter

Christmas dinner is not a meal with out Brussel sprouts but Brussel sprouts are like marmite you either love them or hate them, Personally I'm not a fan. Everyone has their own special way of cooking them, with bacon or cranberries and endless other combinations.

Here's a new take on the Christmas favourite, combing our black garlic with burnt butter to make a flavour combination that will impress this Christmas.

Ingredients

• 450g/1lb Brussels sprouts, trimmed and cut in half lengthways
• 1 tbsp olive oil pinch caraway seeds
• 12 black garlic cloves, roughly chopped
• 2 tbsp fresh thyme leaves
• 30g/1oz unsalted butter
• 30g/1oz pumpkin seeds, toasted
• 1½ tsp lemon juice
• 1 tbsp tahini
• salt

Method

1. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper.
2. Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy.
3. Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste.
4. Heat the butter in a large sauté pan over a medium–high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately.