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Ottolenghi's Brussels Sprouts with Browned Butter and Black Garlic
Ingredients
  • 1 pound / 455 g Brussels sprouts, trimmed and cut in half lengthwise
  • 1 tablespoon olive oil
  • Salt
  • ¾ teaspoon caraway seeds
  • ¾ ounce / 20 g black garlic cloves, roughly chopped
  • 2 tablespoons thyme leaves
  • 2 tablespoons / 30 g unsalted butter
  • 3 tablespoons / 30 g toasted pumpkin seeds
  • 1 ½ teaspoon lemon juice
  • 1 tablespoon tahini
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