Brussels Sprouts with Burnt Butter and Black Garlic

Yet another foray into the realm of black garlic, my new favourite flavour enhancer! I tried it first last week with the Asparagus Tart. This recipe makes a black garlic paste that is tossed with roasted Brussels and burnt butter. This Ottolenghi recipe can be found here.

I had to make a couple of modifications due to lack of ingredients. Specifically, I had no caraway seeds in the spice cupboard (shocker!), and it turned out my Tahini was a tad past its "sell by" date. So I ignored the lack of caraway, but added some spicy sesame oil to the garlic paste to make up for the lack of Tahini. Delish nonetheless.

For those of you interested in from where I source my black garlic, you can find it at 177MilkStreet or at Amazon