The inspiration for this variation on the Ottolenghi Classic from his book “Simple” was the bright fresh cranberries that arrived this week. I normally advocate for substituting ingredients but this time I suggest sticking to the list I have outlined. The only other addition I might consider would be a sprinkling of toasted pumpkin seeds. In adapting this recipe, I discovered less butter and less cooking time on the cranberries is beneficial. In all of my recipes, I tend to continue to adapt the more times I make it. Check out of social media platforms for the next version I will post on Monday (IG JupiterPetaluma).
For 2 big servings
½ lb fresh brussels sprouts (cut in half lengthwise)
2 TBSP Olive Oil
1/3 lb fresh cranberries (I cut mine in half but can leave whole)
6 black garlic cloves (rough chop)
2 TBLS Butter
1 TBLS fennel seeds (lightly crushed)
1/3 cup tahini
Salt
Prep all ingredients so you are ready to serve this at once when the brussels sprouts finish.
Preheat oven to 425°
Toss the cut brussels sprouts in the olive oil and season with a pinch of salt, arrange on a parchment lined baking sheet cut side down. The roasting only takes about 10-12 minutes so have your other ingredients ready to go while this is in the oven.
Warm the butter in a wide skillet to melt. When only about 5 minutes remains for the brussels sprouts, increase the heat and add the fennel seeds for a few seconds until toasty and fragrant. Add the black garlic and the cranberries for a quick sauté. Cranberries should be starting to soften but not mushy. Remove from heat and add the tahini and emulsify this into a dressing/sauce with berries and black garlic chunks. Remove the brussels sprouts from the oven (the cut side should have begun to caramelize and some outer leaves will be charred) place in a serving bowl, toss with the cranberry/black garlic/tahini mixture and serve.
