Who loves Brussels sprouts? Everyone! After they’ve tried this dish, that is.
Caveat: I made these last week for Thanksgiving, based in large part on this recipe. However, I wrote what follows from memory, and I haven’t tested it. If disaster ensues, please let me know.
But seriously — how far wrong can you go with butter, parmesan, and truffle oil?
Brussels sprouts seem to be available in two sizes — small (like a large grape) and enormous (bigger than a walnut). Since they’re bitter when raw, you’ll want to ensure that they cook evenly — this is as good an argument as any for getting the smallest ones you can find.
- 2.5 lbs /1 kg Brussels sprouts, washed and quartered
- 4 oz / 110 g pine nuts
- 6 oz / 170 g unsalted butter, melted
- 2 oz / 60 g parmesan cheese, finely grated
- 1 Tbsp / 30 ml lemon juice
- 2 Tbsp / 60 ml white truffle oil
- Sea salt
- Black pepper, freshly ground
- Preheat oven to 400° F / 200° C
- In a large bowl, toss the sprouts with the pine nuts, melted butter, several pinches of sea salt, and several twists of black pepper to coat evenly
- Spread the sprouts evenly on a large cookie sheet (or two) and put in the oven for 15 minutes
- Remove sprouts from oven, toss with a metal spatula, then sprinkle with parmesan cheese and return to oven for 5 minutes
- Remove sprouts from oven and place in a large bowl
- Toss with lemon juice and truffle oil
- Try not to eat too many before they get to the table
Forgot the pine nuts!