Servings: 4

450g/1lb Brussels sprouts, trimmed and cut in half lengthways 450g/1lb Brussels sprouts, trimmed and cut in half lengthways
1 tbsp olive oil 1 tbsp olive oil
pinch caraway seeds pinch caraway seeds
12 black garlic cloves, roughly chopped 12 black garlic cloves, roughly chopped
2 tbsp fresh thyme leaves 2 tbsp fresh thyme leaves
30g/1oz unsalted butter 30g/1oz unsalted butter
30g/1oz pumpkin seeds, toasted 30g/1oz pumpkin seeds, toasted
1½ tsp lemon juice 1½ tsp lemon juice
1 tbsp tahini 1 tbsp tahini
salt salt

Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper.
Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy.
Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste.
Heat the butter in a large sauté pan over a medium-high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately.