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Close-up of roasted Brussels sprouts with crispy, charred edges, drizzled with a creamy, light-colored sauce. The sprouts are caramelized and slightly browned, highlighting their texture and glossy finish.

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
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Notes

Storage: Keeps in an airtight container in the fridge for 3-4 days. Reheat in a hot oven or skillet to bring back the crisp edges, the microwave will leave them soft and steamy instead of crackling.

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