Inspired by truffle Parmesan fries, this is the dish for Brussels sprouts lovers and naysayers alike (I promise!).
I have to admit that for the longest time, I really disliked Brussels sprouts. I remember when they became the “it” vegetable and started showing up on what seemed like every restaurant menu prepared in a variety of ways from Thai-style to Southern-style to coated with bacon and maple syrup. Friends would order them for the table while I gave those poor sprouts the side eye. As much as I love when vegetables get all the attention, I just couldn’t understand the obsession.
Then I married a guy whose favorite vegetable is Brussels sprouts.
And I eventually got tired of hearing “my wife’s a dietitian and she doesn’t cook my favorite vegetable.”
So I set out to make Brussels sprouts we could both enjoy. Truffle oil? Parmesan? Seems like a no brainer. These two ingredients can make pretty much anything taste good. I can honestly say I really like these Brussels sprouts. I eat them straight out of the oven (the crispy outer leaves that fall off are my favorite — almost like a potato chip). A little of both of these ingredients goes a long way to bring a richness to this very earthy (and, dare I say, a little stinky?) vegetable. Also, have you had baby Brussels sprouts before? They are much sweeter than the larger ones and, in my opinion, much tastier.
If you’re looking for a vegetable/side dish for your Thanksgiving (or Friendsgiving) table, these are sure to be a crowd pleaser.