Brussel sprouts with brown butter and black garlic

https://www.bbc.co.uk/food/recipes/brussels_sprouts_with_00057

450g/1lb Brussels sprouts, trimmed and cut in half lengthways 

1 tbsp olive oil

pinch caraway seeds

12 black garlic cloves, roughly chopped

2 tbsp fresh thyme leaves

30g/1oz unsalted butter

30g/1oz pumpkin seeds, toasted

1½ tsp lemon juice

1 tbsp tahini

salt

1. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. 
2. 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.
3. Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste.
4. 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