Brussel Sprouts w/ Black Garlic Brown Butter

Crispy roasted brussels sprouts tossed in a rich black garlic brown butter sauce with toasted pumpkin seeds and a tahini drizzle. A bold twist on a classic veggie side.

Why You'll Love Brussel Sprouts w/ Black Garlic Brown Butter

This dish elevates humble Brussels sprouts with a deep umami punch from black garlic and the rich, nutty flavor of browned butter. Toasted pumpkin seeds add a delightful crunch while a tahini drizzle finishes it with creamy brightness. Perfect as a side or a vegetarian star.

Tips and Tricks

• Trim and halve Brussels sprouts evenly for consistent roasting.
• Watch the sprouts closely toward the end to avoid burning while achieving a perfect golden crisp.
• Use fresh black garlic cloves if possible for the best texture, or puree for ease.

Variations

• Swap pumpkin seeds for toasted walnuts or almonds for a different crunch.
• Add a pinch of smoked paprika or chili flakes to the brown butter for extra depth.
• Use vegan butter or olive oil brown butter for a dairy-free version.

Substitutions

• Black garlic puree can be replaced with finely minced roasted garlic, though flavor will be less complex.
• Caraway seeds can be swapped with cumin or fennel seeds for different aromatic notes.
• Use lemon zest along with juice for more citrus aroma.

Best Served With

• Roasted chicken or pork loin
• Grilled steak or salmon
• Warm grain bowls or salads
• Hearty soups or stews

How to Store Leftovers

• Store sprouts and garlic brown butter separately in airtight containers in the fridge for up to 3 days.
• Reheat gently in a skillet to preserve texture and flavor, adding fresh tahini drizzle before serving.

Common Questions

Brussel Sprouts w/ Black Garlic Brown Butter

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Crispy roasted brussels sprouts tossed in a rich black garlic brown butter sauce with toasted pumpkin seeds and a tahini drizzle. A bold twist on a classic veggie side.

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Prep Time 10 minutes mins

Total Time 25 minutes mins

Course: Side Dish

Cuisine: American

Calories: 510

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 bunches brussel sprouts root ends trimmed and cut in half lengthwise
• 1 tablespoon olive oil
• Kosher salt to taste
• ¾ teaspoon caraway seeds
• 12 black garlic cloves or 2 tablespoon black garlic puree
• 2 tablespoon thyme leaves roughly chopped
• 2 tablespoon butter
• 3 tablespoon pumpkin seeds or pepitas, toasted
• 1 ½ teaspoon lemon juice
• 1 tablespoon tahini

Equipment

• Baking Sheet
• Sauté pan or skillet
• Mortar and pestle

Method

 

1. Preheat oven to 450°F. Prep all ingredients before cooking.
2. Toss brussels sprouts with olive oil and a pinch of kosher salt. Spread cut side down on a baking sheet.
3. Roast for 10-12 minutes, flipping halfway through, until golden brown but not charred.
4. Lightly crush caraway seeds with a mortar and pestle. Add black garlic and thyme leaves, crush into a paste, then transfer to a prep bowl.
5. In a large sauté pan over medium-high heat, melt butter and cook for 3 minutes until browned.
6. Add the black garlic paste, roasted sprouts, toasted pumpkin seeds, and a pinch of salt to the pan. Stir for 30 seconds, then remove from heat.
7. Off the heat, stir in lemon juice. Transfer sprouts to a bowl or plates.
8. Drizzle with tahini and serve immediately.

Nutrition

Calories: 510kcalCarbohydrates: 35gProtein: 14gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 18gTrans Fat: 0.1gSodium: 225mgPotassium: 439mgFiber: 5gSugar: 13gVitamin A: 686IUVitamin C: 27mgCalcium: 165mgIron: 7mg

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