This is next level Brussels sprouts and is crazy good.

Cook this just before serving, and get everything ready before you start cooking.

I get the two pound bags of Brussels sprouts from Costco.

In the first picture below you can see the fresh black garlic I get from my farmer’s market. You can also get it dried from Trader Joes.

This recipe is a riff on one by Ottolenghi.

Brussels Sprouts with Black Garlic Recipe

2 lb Brussels sprouts, trimmed and cut in half lengthwise
2 Tablespoons olive oil
salt
1 1/2 teaspoon caraway seeds
12 cloves of black garlic
2 Tablespoons fresh thyme leaves
4 Tablespoons butter
3 Tablespoons pumpkin seeds
1 or 2 Tablespoons of tahini
1 1/2 teaspoon lemon juice

Preheat the oven to 450ºF.

On a baking sheet or roasting pan,  mix the Brussels sprouts with the oil and 1/2 teaspoon on salt. Spread them out in a single layer and roast them for 10-15 minutes. They should be golden brown but crunchy.

Meanwhile crush the caraway seeds in a mortar and pestle. Add the black garlic and thyme and crush them into a rough paste.

Put the butter into a large saute pan and place it over medium heat. Cook for three minutes until the butter is melted and dark brown. Add the pumpkin seeds, the roasted Brussels sprouts, the crushed black garlic paste, a little salt. Stir until well mixed and then take off the heat. Mix in the lemon juice. and transfer to a large bowl or serving plate. Drizzle with tahini and serve.

Wow. Yum! Enjoy.