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Roasted Brussels Sprouts w/ Truffle Oil

This bitter baby cabbage seemingly has only one redeeming feature: it's healthy. A simple cooking technique makes the greens crisp like a chip. Truffle oil makes them addictive. They're a perfect snack or an easy side dish.

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About Tess Gittleman

Tess says her love for food is genetic. She grew up with a "stereotypically Jewish grandma" who instilled Tess with the foodie fundamentals. It was an imperative skill set to have since the cooking-gene skipped a generation and Tess ended up being the cook of her household. At 14 years-old, Tess entered the food industry, working all over the Twin Cities. Positions ranged from her first job as a bus-person, to Bizarre Foods host Andrew Zimmern's Intern, to working in the kitchen of Design Cuisine Catering. Tess is the first person to tell you that you have only one food choice you ever really need to make, "Do you want to live heart-healthy or heart-happy? Because there ain't a lot in between."  Tess chooses the latter every time. After all, as she says, "If you are what you eat, why not be delicious?"

 

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Tags:

  • cranberry
  • bacon
  • boston
  • h2h
  • cranberries
  • massachusetts
  • brussel sprouts
  • side dish
  • how2heroes
  • about tessa gittleman
  • tess gittleman
  • about tess
  • tess
  • gittleman
  • how 2 heroes
  • h2heroes
  • about tess gittleman
  • lolo's wild rice
  • roasted brussel sprouts
  • brussel sprouts recipe
  • making brussel sprouts
  • preparing brussel sprouts
  • lolo's wild rice salad
  • making wild rice
  • lolo's rice
  • rice with cranberries
  • cranberry rice
  • bacon rice salad
  • bacon rice
  • bacon with rice
  • rice with bacon
  • sprouts
  • vegetable recipe
  • side dish recipe
  • vegetable dishes
  • tess' recipes
  • recipes by tess
  • tess' videos
  • videos by tesss

About Roasted Brussels Sprouts w/ Truffle Oil

This bitter baby cabbage seemingly has only one redeeming feature: it's healthy. A simple cooking technique makes the greens crisp like a chip. Truffle oil makes them addictive. They're a perfect snack or an easy side dish.

About Tess Gittleman

Tess says her love for food is genetic. She grew up with a "stereotypically Jewish grandma" who instilled Tess with the foodie fundamentals. It was an imperative skill set to have since the cooking-gene skipped a generation and Tess ended up being the cook of her household. At 14 years-old, Tess entered the food industry, working all over the Twin Cities. Positions ranged from her first job as a bus-person, to Andrew Zimmern's Intern, to working in a catering kitchen. Tess is the first person to tell you that you have only one food choice you ever really need to make, "Do you want to live heart-healthy or heart-happy? Because there ain't a lot in between."  She chooses the latter every time.

Recipe

Print recipe

Ingredients

Makes 2-3 servings

  • 1 lb brussels sprouts, washed & quartered
  • 3 large cloves garlic, smashed
  • 2 tbsp olive oil
  • sprinkle of sea salt
  • regular salt & pepper to taste
  • drizzle of black or white truffle oil

How-to

  1. Preheat oven to 350° and place rack above the middle groove (if you only have 3 grooves, the top groove)
  2. Wash and dry brussels sprouts. Trim the base and remove the brown outer leaves
  3. Quarter the larger brussels sprouts and halve the smaller sprouts so that all the pieces are approximately the same size
  4. Place cut sprouts in a bowl and add smashed garlic cloves
  5. Add olive oil and salt and pepper to taste. Toss together so each sprout in coated
  6. Place sprouts on a sheet pan and sprinkle with sea salt
  7. Roast sprouts for about 15 minutes (sprouts should be tender but not all the way done)
  8. Change the oven setting to broil and leave the oven door cracked open
  9. Keep and eye on the sprouts and toss when sprouts brown so you can have crispy, golden brown leaves on all sides. They should be done in less than 10 minutes
  10. Place on a plate to serve and drizzle with truffle oil. Serve warm and enjoy!

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Comments (2)

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  1. brooke:

    Tess you're a genius! These are delicious :) (Nov 24, 2009 12:39:55 PM)

  2. annafood:

    <a href="http://www.google.com/" rel="dofollow">nice</a> (Feb 1, 2010 10:34:52 PM)