Truffled Parmesan Brussels Sprouts

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


  1. Preheat oven to 400° F / 200° C
  2. 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
  3. Spread the sprouts evenly on a large cookie sheet (or two) and put in the oven for 15 minutes
  4. Remove sprouts from oven, toss with a metal spatula, then sprinkle with parmesan cheese and return to oven for 5 minutes
  5. Remove sprouts from oven and place in a large bowl
  6. Toss with lemon juice and truffle oil
  7. Try not to eat too many before they get to the table

Update 1:

Forgot the pine nuts!