Ottolenghi’s Brussels Sprouts with Browned Butter and Black Garlic

Just when we were starting to experience some serious Brussels sprouts fatigue, we took this recipe from Ottolenghi Simple (from which it is adapted) for a spin — and fell in love all over again. If you’re not familiar with black garlic — which is regular garlic that has been slowly fermented, until the cloves turn black and become soft, mellow and rich — this dish is a great introduction. A favorite Ottolenghi ingredient, it is available at some well stocked supermarkets (we find it at our local Whole Foods). It brings umami depth to the dish that plays really well with tahini and lemon juice. Toasted pumpkin seeds (pepitas) add lovely crunch.

The dish comes together very quickly once everything’s prepped — and happily, the prep is not terribly involved. Ottolenghi suggests getting everything chopped and ready and then making it at the very last minute.

READ: Cookbooks We Love: ‘Ottolenghi Simple’ is one of the most inspired — and inspiring — cookbooks in a decade

READ: Greatest vegetable rehabilitation ever: Brussels sprouts' 23-year rise to culinary power

If you’re starting with pumpkin seeds that aren’t toasted, spread them in a baking pan or on a baking sheet and toast them in a 350 degree oven for 5 minutes. Alternatively, you can toast them gently in a dry skillet over medium-low heat for four or five minutes, until they’re just starting to turn golden.

Serves four as a side dish.

Ingredients

Brussels sprouts with browned butter, black garlic, toasted pumpkin seeds and tahini, prepared from a recipe in ‘Ottolenghi Simple’ by Yotam Ottolenghi.

1 pound / 455 g Brussels sprouts, trimmed and cut in half lengthwise

1 tablespoon olive oil

Salt

3/4 teaspoon caraway seeds

3/4 ounce / 20 g black garlic cloves, roughly chopped

2 tablespoons thyme leaves

2 tablespoons / 30 g unsalted butter

3 tablespoons / 30 g toasted pumpkin seeds

1 1/2 teaspoon lemon juice

1 tablespoon tahini

Instructions

1.  Heat the oven to 450 degrees F. Place the sprouts on a parchment-lined baking sheet, drizzle with the olive oil and 1/8 teaspoon salt, toss to combine, and spread out the sprouts on the baking sheet. Roast for 10 minutes, until the sprouts are golden-brown but still crisp.

2. While they’re roasting, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme leaves and crush them to form a rough paste.

3.  Put the butter into a large sauté pan and place over medium-high heat. Cook for 3 minutes, until the butter is melted and dark brown. Add the crushed garlic paste, the Brussels sprouts, pumpkin seeds and 1/8 teaspoon salt. Stir for 30 seconds, then remove from the heat. Stir in the lemon juice and transfer to a serving bowl or platter, or individual plates. Drizzle with the tahini and serve at once.


Ottolenghi's Brussels Sprouts with Browned Butter and Black Garlic

Ottolenghi's Brussels Sprouts with Browned Butter and Black Garlic

Yield: Serves four as a side dish.
Author: Recipe by Yotam Ottolenghi; headnote and adaptation by Leslie Brenner
Just when we were starting to experience some serious Brussels sprouts fatigue, we took this recipe from Ottolenghi Simple (from which it is adapted) for a spin — and fell in love all over again. If you’re not familiar with black garlic — which is regular garlic that has been slowly fermented, until the cloves turn black and become soft, mellow and rich — this dish is a great introduction. A favorite Ottolenghi ingredient, it is available at some well stocked supermarkets (we find it at our local Whole Foods). It brings umami depth to the dish that plays really well with tahini and lemon juice. Toasted pumpkin seeds (pepitas) add lovely crunch. The dish comes together very quickly once everything’s prepped — and happily, the prep is not terribly involved. Ottolenghi suggests getting everything chopped and ready and then making it at the very last minute. If you’re starting with pumpkin seeds that aren’t toasted, spread them in a baking pan or on a baking sheet and toast them in a 350 degree oven for 5 minutes. Alternatively, you can toast them gently in a dry skillet over medium-low heat for four or five minutes, until they’re just starting to turn golden.

Ingredients

  • 1 pound / 455 g Brussels sprouts, trimmed and cut in half lengthwise
  • 1 tablespoon olive oil
  • Salt
  • 3/4 teaspoon caraway seeds
  • 3/4 ounce / 20 g black garlic cloves, roughly chopped
  • 2 tablespoons thyme leaves
  • 2 tablespoons / 30 g unsalted butter
  • 3 tablespoons / 30 g toasted pumpkin seeds
  • 1 1/2 teaspoon lemon juice
  • 1 tablespoon tahini

Instructions

  1. Heat the oven to 450 degrees F. Place the sprouts on a parchment-lined baking sheet, drizzle with the olive oil and 1/8 teaspoon salt, toss to combine, and spread out the sprouts on the baking sheet. Roast for 10 minutes, until the sprouts are golden-brown but still crisp.
  2. While they’re roasting, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme leaves and crush them to form a rough paste.
  3. Put the butter into a large sauté pan and place over medium-high heat. Cook for 3 minutes, until the butter is melted and dark brown. Add the crushed garlic paste, the Brussels sprouts, pumpkin seeds and 1/8 teaspoon salt. Stir for 30 seconds, then remove from the heat. Stir in the lemon juice and transfer to a serving bowl or platter, or individual plates. Drizzle with the tahini and serve at once.
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Vegetables, Side Dishes
Mediterranean, American, Vegetarian
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