Oven Roasted Brussel Sprouts with Truffle Oil
I made these great gluten-free oven roasted truffle brussel sprouts on Thanksgiving and they were so good I decided to make them again this past weekend. Brussel sprouts used to be pretty dull and boring when I was a kid, but now they’re super hip and trendy here in LA. I’ve seen a lot of restaurants serve them with truffle oil so I decided to do some experimenting and try it myself.
Here is my AWESOME recipe. This is my second time making them and I give them the thumbs up.
Oven Roasted Truffle Brussel Sprouts Recipe
- 1 Lb Brussel Sprouts. You can buy these however you want. On the stalk, in a bag, or already cut and halved. Your pick.
- 1/2 TSBP Black Truffle Oil
- 1 TBSP Olive Oil
- Sea Salt and Pepper to taste
Preheat oven to 400 degrees. Take all the brussel sprouts and wash them and cut them in halves. Then, take all the ingredients and put them in a Ziploc bag like the one above. Shake it up until the brussel sprouts are evenly coated. The oil amount above is just an approximation. I just poured a tiny bit on to coat the brussel sprouts. And truffle oil is super strong so you don’t need a lot – use sparingly. I probably only used a couple drops and it was plenty.
Lightly coating a baking sheet with cooking spray (I use Coconut Oil Cooking Spray). Place brussel sprouts on the cooking sheet and roast at 400 degrees for 30-40 minutes. Turn them once or twice about half way through cooking.
Once you are done cooking, set down and let them cool off a bit. I think they are great served hot right out of the oven but you do have to wait a couple minutes for them to cool down some. Voila, there they are. Gluten-free, healthy, and delicious!
Do you like brussel sprouts? Have you made them at home? Post in the comments and tell me how you like your brussel sprouts.