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.
- 1 pound baby brussels sprouts
- 1 tbsp olive oil
- 1/2 tsp sea salt
- freshly ground black pepper (to taste)
- 1 tsp truffle oil
- 3 - 4 tbsp grated parmesan cheese, divided
- Preheat oven to 400 F.
- Wash and trim ends of Brussels sprouts. Toss with olive oil, salt, and pepper, then spread out on parchment lined baking sheet. Make sure they aren't packed too tightly or they will steam instead of crisp.
- Bake for 20-25 minutes, until they begin to brown. Remove from oven and toss with truffle oil and 2 tbsp of Parmesan. Return to oven for about 5 more minutes, or until desired crispiness. Toss with remaining cheese and serve warm.
- Store leftovers in the refrigerator for up to 3-4 days. Toss in a salad or chop and add to a grain bowl.
I used baby Brussels Sprouts here. If you use full-sized sprouts, I recommend cutting in half to for a crispier result.