Roasted Brussels Sprouts with Tarragon and Thyme

http://www.christopherjamesclark.com/blog/roasted-brussels-sprouts-w-thyme-and-tarragon-recipe/

• 1 pound Brussels sprouts
• 2 tablespoons coconut oil
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons fresh tarragon, finely chopped
• Salt and pepper

Wash the Brussels sprouts, cut off the ends, and slice into halves.

Toss with the coconut oil, the herbs, and salt and pepper

Transfer to a baking sheet and bake at 350°F for about 25 minutes or until the Brussels sprouts are tender

Followed as written - delicious! Very bright green!

Consider: Szechuan peppercorns, https://recipeland.com/recipe/v/brussel-sprouts-tarragon-mustar-52750

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