Charred Brussel Sprouts with Black Garlic

Charred Brussel Sprouts with Black Garlic

Roasted Brussel sprouts with black garlic is, hands down, the best way to enjoy Brussel sprouts. This is the recipe from Ottolenghi's SIMPLE, using our range of Black Garlic condiments.

Charred Brussel Sprouts with Black Garlic Puree

Yotam Ottolenghi

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

British

Category

Vegetable

Adapted from Ottolenghi's SIMPLE recipe book, this Brussel sprouts dish with Black Garlic is simply amazing. 

Charred Brussel Sprouts with Black Garlic Puree

Ingredients

  • 450g Brussel sprouts, trimmed and cut in half lengthways
  • 1 tbsp Olive Oil infused with Black Garlic
  • 1/4 tsp Black Garlic Sea Salt
  • 3/4 tsp caraway or nigella seeds
  • 20g Black Garlic Puree
  • 2 tbsp fresh thyme leaves
  • 30g unsalted butter
  • 30g pumpkin seeds
  • 1.5 tsp lemon juice

Directions

  1. Preheat the oven to 220C fan.

  2. Mix the sprouts with the oil and salt, then spread onto a lined baking tray. Roast for 10 minutes until the sprouts are golden-brown but still crunchy.

  3. Meanwhile, crush the caraway or nigella seeds with a pestle and mortar. Add these to the thyme leaves. Stir through the Black Garlic Puree.

  4. Put the butter into a large fry pan and place on a medium heat. Cook the butter for 3 minutes until melted and dark brown. Add the sprouts, the Black Garlic mix, pumpkin seeds and a pinch of salt. Stir for 30 seconds.

  5. Remove from the heat. Stir through the lemon juice then transfer to a large bowl or individual plates.