Black garlic can be hard to find, but if you can find it, don’t hesitate to make this recipe. The result is an earthy, flavorful, crunchy coating on roasted brussels sprouts. Adapted from Yotam Ottolenghi.

Ingredients

• 450 g Brussels sprouts, trimmed and cut in half lengthways (optional: reserve outside leaves for extra crunch)
• 1 T olive oil
• 3/4 t caraway seeds
• 20 g black garlic cloves, roughly chopped
• 2 T thyme leaves
• 30 g unsalted butter
• 30 g pumpkin seeds, toasted
• 1.5 t lemon juice
• 1 T tahini (optional, I think it tastes great without it)
• salt

Instructions

1. Preheat the oven to 425 F.
2. Mix sprouts with oil and a pinch of salt, then spread on a parchment-lined baking tray.
3. Roast for 10 minutes, until the sprouts are golden-brown but still crunchy.
4. Meanwhile, lightly crush the caraway seeds with a pestle and mortar.
5. Add the black garlic and thyme and crush them to form a rough paste.
6. Heat butter in a large sauté pan and cook on medium high for 3 minutes, until melted and dark brown.
7. Add crushed garlic paste, brussels sprouts, pumpkin seeds, and another pinch of salt.
8. Stir for 30 seconds, then remove from heat.
9. Transfer to a large serving bowl and sprinkle with lemon juice and tahini. Serve immediately.