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Brussels sprouts with burnt butter and black garlic

Crispy golden Brussels sprouts, kissed with dark burnt-butter depth.
Black garlic and lemon bring a savory, tangy punch.
Finished with crunchy pumpkin seeds for a warm, addictive bite.

side dish ⏱ 20 min 330 kcal / portion 14.0 g carbs / portion (estimated) vegetarian 🔗 Original source

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Brussels sprouts with burnt butter and black garlic
v4 · rb0e705f985 20260727Z1751 3 tsp caraway seed 30 g unsalted butter 30 g pumpkin seed 1 tbsp lemon juice 1 tbsp tahini salt to taste 🔥 preheat the oven to 220°C fan 🌀 mix the brussels sprouts with olive oil and salt 🔥 ⏱ 10 min roast the brussels sprouts until golden-brown but still crunchy 🔪 crush the caraway seeds lightly 🔪 crush black garlic and thyme into a rough paste 🍳 ⏱ 3 min melt the butter until dark brown 🌀 stir in the black garlic paste, roasted sprouts, pumpkin seeds, and salt for 30 seconds 🌀 stir in the lemon juice and transfer to a bowl or plates 🍽 drizzle over the tahini and serve at once Brussels Sprouts 🎉 400 g brussels sprout 1 tbsp olive oil 12 pieces black garlic clove 2 tbsp thyme leaf brussels sprout, olive oil black garlic clove, thyme leaf pumpkin seed salt lemon juice tahini
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Preparation steps

  1. preheat the oven to 220°C fan
  2. mix the brussels sprouts with olive oil and salt
  3. roast the brussels sprouts for 10 minutes until golden-brown but still crunchy
  4. crush the caraway seeds lightly
  5. crush black garlic and thyme into a rough paste
  6. melt the butter for 3 minutes until dark brown
  7. stir in the black garlic paste, roasted sprouts, pumpkin seeds, and salt for 30 seconds
  8. stir in the lemon juice and transfer to a bowl or plates
  9. drizzle over the tahini and serve at once

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