Charred Brussel Sprouts with Black Garlic Puree
Adapted from Ottolenghi's SIMPLE recipe book, this Brussel sprouts dish with Black Garlic is simply amazing.
Preheat the oven to 220C fan.
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.
Meanwhile, crush the caraway or nigella seeds with a pestle and mortar. Add these to the thyme leaves. Stir through the Black Garlic Puree.
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.
Remove from the heat. Stir through the lemon juice then transfer to a large bowl or individual plates.
Can be drizzled with tahini before serving if desired.