Brussels Sprouts with Browned Butter and Black Garlic

(Recipe From SIMPLE by Yotem Ottolenghi, 2018 Penguin Random House)

1 lb Brussels sprouts, trimmed and cut in half lengthwise (about 4 cups)

1 tbsp olive oil

Salt

3/4 tsp caraway seeds

1 whole head black garlic, roughly chopped (up to 12 cloves)

2 tbsp fresh thyme leaves

2 tbsp unsalted butter

3 tbsp raw pumpkin seeds

1 1/2 tsp freshly squeezed lemon juice

1 tbsp tahini

1. Preheat oven to 450 F. 
2. In a bowl, mix the sprouts, oil and 1/4 tsp salt, then turn out onto a parchment paper-lined baking sheet. Roast in preheated oven for 10 minutes, until sprouts are golden brown, but still crunchy.
3. Meanwhile, lightly crush the caraway seeds with a mortar and pestle. Add the black garlic and thyme and crush them to form a rough paste.
4. In a skillet or saute pan, melt butter over medium heat. Cook butter for 3 minutes until melted and dark brown (taking care to not have the heat turned up too high so that it burns). Add the crushed garlic paste, sprouts, pumpkin seeds and remaining salt. Stir for 30 seconds, then remove from the heat. Stir in the lemon juice and transfer to serving dish. Drizzle with tahini and serve immediately.

Makes 4 servings

You are likely acquainted with fresh garlic, particularly its strong taste and smell, but you may not be as familiar with black garlic. It's anything but new. It has been used in Asian and Middle Eastern cuisines for centuries. Simply put it is the product of aging regular garlic bulbs over the course of weeks or months and requires strict regulated temperatures and humidity to achieve its sticky consistency.

Black garlic has a softer, molasses-like flavour and is a more delicate flavour then regular garlic. It is very versatile and can be swapped out for regular garlic in most recipes. It's a beautiful addition to any bruschetta, cheese plate, chicken dishes or even as a pizza topper. It also gives that extra something flavour to a homemade vinaigrette.