Brussels sprouts are extremely polarizing. People either love them, will only eat them with bacon or cheese on top (no judging), or totally hate them. That’s because not everyone has tasted warm, crispy, roasted Brussels sprouts fresh from the oven. I can almost guarantee that one savory, satisfying bite of roasted Brussels sprouts will change haters’ minds, especially when truffle oil is thrown in the mix.
Truffle oil can be on the expensive side, but it’s totally worth the splurge. A small bottle of truffle oil lasts a long time and imparts amazingly rich flavor to anything. So, when you add some truffle oil to Brussels sprouts, the result is life-changing. Whether you’re a Brussels sprouts skeptic or a devote lover of the green veggie, these easy-yet-classy Brussels sprouts with truffle oil are a surefire way to brighten up a winter meal.
Roasted Brussels Sprouts With Truffle Oil
Ingredients
Instructions
Preheat oven to 400° Fahrenheit and line a large cookie sheet with parchment paper. Trim the ends off the Brussels sprouts and cut them in half.
Put the Brussels sprouts in a resealable plastic bag. Drizzle the Brussels sprouts with the truffle oil, seal the bag, and shake until all Brussels sprouts are evenly coated.
Spread the Brussels sprouts in a flat, even layer across the cookie sheet (use two cookie sheets if necessary). Sprinkle evenly with the salt and pepper.
Bake the Brussels sprouts until crispy and brown on the edges, about 20 minutes.
If you’re feeling ambitious, sliced white button mushrooms, diced red onion, and chopped fresh herbs are fantastic additions. No matter what you add, you can’t go wrong with these healthy, flavorful roasted Brussels sprouts with truffle oil. They’re guaranteed to impress your friends—and make you actually want to eat your veggies in 2018.