A Recipe by Yotam Ottolenghi Featuring Black Garlic
World-renowned chef Yotam Ottolenghi is celebrated for his ability to transform simple ingredients into bold, flavour-packed dishes - and black garlic is one of his favourite secret weapons.
This dish from his bestselling cookbook Ottolenghi Simple brings together deeply caramelised Brussels sprouts, nutty burnt butter and the sweet, umami richness of black garlic.
It’s a perfect example of how just a few ingredients - treated well - can create something truly extraordinary.
Recipe Details
Serves: 4
Prep time: 10 minutes
Cook time: 20–25 minutes
Ingredients
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500 g Brussels sprouts, trimmed and halved
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90 g unsalted butter
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2–3 Noosa Black Garlic Cloves, roughly chopped
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1 tbsp lemon juice
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1 tsp lemon zest
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1 tbsp picked thyme leaves
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Salt and freshly cracked black pepper
Method
1. Cook the Brussels sprouts
Bring a large saucepan of salted water to the boil.
Add the Brussels sprouts and cook for 3–4 minutes, until just tender but still vibrant green.
Drain well and set aside.
2. Make the burnt butter
Place the butter into a large frying pan over medium heat.
Cook, swirling occasionally, until the butter foams and turns a deep golden brown with a nutty aroma.
(Watch carefully — this is where the flavour develops.)
3. Add the black garlic
Add the Noosa Black Garlic Cloves to the burnt butter and stir gently.
Allow them to warm through and soften into the butter, releasing their sweet, caramelised flavour.
4. Bring it all together
Add the drained Brussels sprouts to the pan and toss to coat in the black garlic butter.
Cook for a further 2–3 minutes, allowing the sprouts to lightly caramelise in the butter.
Add:
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lemon juice
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lemon zest
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thyme
Season generously with salt and pepper.
Serve
Transfer to a serving dish and finish with:
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an extra sprinkle of thyme
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a touch of freshly cracked pepper
Serve immediately while warm and glossy.
Serving Suggestions
Perfect as:
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an elevated vegetable side
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part of a festive spread
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a modern vegetarian dish
Pairs beautifully with:
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roast lamb or beef
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roast chicken
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grilled fish
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or as part of a plant-based feast
Why Black Garlic Works Here
Brussels sprouts naturally develop a nutty, slightly sweet flavour when cooked.
When combined with:
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burnt butter → deep, toasted richness
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black garlic → sweet, balsamic umami
…the result is a dish that is:
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rich yet balanced
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simple yet sophisticated
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comforting yet refined
Featured Ingredient
Noosa Black Garlic Cloves
For this recipe, you’ll need just 2–3 cloves.
Our cloves are slow-aged using 100% Australian organic garlic, creating:
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soft, spreadable texture
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natural sweetness
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deep umami complexity
Perfect for:
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roasted vegetables
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pasta sauces
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dressings and marinades
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meat and seafood dishes
Recipe Source
This recipe and imagery is by Yotam Ottolenghi, originally featured in Ottolenghi Simple:
https://ottolenghi.co.uk/recipes/brussels-sprouts-with-burnt-butter-and-black-garlic