Ingredients

The following ingredients have 4 Servings
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Instruction

  • <p>1. Preheat the oven to 220°C fan.</p> <p>2. Mix the sprouts with the oil and ¼ teaspoon of salt, then spread out on a parchment-lined baking tray. Roast for 10 minutes, until the sprouts are golden-brown but still crunchy.</p> <p>3. Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush them to form a rough paste.</p> <p>4. Put the butter into a large sauté pan and place on a medium high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and ⅛ teaspoon of salt. Stir for 30 seconds, then take off the heat. Stir in the lemon juice and transfer to a large bowl or individual plates. Drizzle over the tahini and serve at once.</p>