Poor Brussel Sprouts. They always get a bad rap. But then again, so did Kale…and look at where it’s at these days. It went from a garnish on a cafeteria’s Blue Plate special to sitting on some of the fanciest menus in the World. It’s even taken potato chips to task as a healthy snacking alternative.
Personally, I think it’s time that Brussel Sprouts made a comeback. Or, technically, since for all practical purposes, they’ve never been in vogue in recent memory, perhaps resurrection, revival or reconstitution might be better words to describe my envisioned forthcoming Brussel Sprout resurgence.
Let it be known: if there were a vehicle by which this seemingly blah-blah vegetable could be elevated to Kale status…This. Is. The. Recipe.
I’ll tell you why I like this recipe. First, it’s super easy. Second, it’s versatile in that it can be served as a side dish or as an appetizer. Third, it’s got Truffle Oil in it. No…not the chocolate truffles we all know and love. These are truffles of the mushroom variety. And they are something I fell in love with several years ago when I was waiting tables at a local high-end Italian restaurant.
I remember first trying it in Truffle Risotto. Ahhhhh. Simply perfection. Speechless.
While truffles, themselves, are insanely expensive, we can get the essence of the amazing truffle flavor in truffle oil. Truffle oil is something that has such a distinctive flavor that it is hard to describe. Basically, I describe it as Earthy Heaven. A bit of an oxymoron, but you’ll understand the minute you try it. Actually, you’ve probably seen truffle oil popping up in your local restaurants in Truffle Fries…which you must try next time you see them! So good.
Even if you’re on the fence, I highly encourage you to buy a small bottle and give it a whirl. If you’re anything like me, you’re going to be finding yourself drizzling it on the least suspecting of dishes. My favorite…on a thin crust pizza.
My sister is really the person who inspired this recipe. I’ve never been a huge Brussel Sprout fan until my sister roasted some with olive oil and oregano. They were crispy, caramelized and so flavorful. I take the core of her recipe and simplify the seasoning to just salt and pepper so that it will give the truffle oil and Parmesan cheese an opportunity to captivate your senses. Yep they’re that good.
I have no doubt that this recipe has what it takes to get a couple of heads to turn and come on over to the Brussel-loving bandwagon.
Give it a shot and let me know what you think.
BROASTED TRUFFLE-SMACKED BRUSSEL SPROUTS
- SO WHAT YOU'RE GONNA NEED:- 4 Cups Brussel Sprouts: Available Here- (1/4) Cup Olive Oil: Available Here- (1) Salt: Available Here- (1) Pepper: Available Here- (1/2) Cup Shaved Parmesan Cheese: Available Here- (1) Tablespoon Truffle Oil: Available HereYOU'LL ALSO NEED:- Mixing Bowl: Available Here- Baking Sheet: Available Here- Mixing Spoon: Available Here- Sharp Knife: Available Here
- Peel off the outer layers of leaves on the Brussel Sprouts. Cut in half lengthwise.Toss with Olive Oil, Salt and Pepper.Place on baking sheet and roast at 400 degrees for about 20 minutes until they start turning brown, stirring them once at about the 10 minute mark.Toss with Truffle Oil and return to the baking sheet. Top with shaved Parmesan Cheese and broil at 500 degrees until the cheese starts to melt and turn slightly brown.
And, of course, please leave your comments below and send me pix of your Tiny Kitchen Big Taste creations!