Husband's Famous Brussels Sprouts

By trbriones • April 22, 2012 • 0 Comments

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Author Notes: This is not my recipe, but my husband's; it converts non-believers into believers. He published it on his blog here: http://dantebriones.com/2010/12/truffled-parmesan-brussels-sprouts/

It was inspired by Octavio Becerra's recipe on Food & Wine, here: http://www.foodandwine.com/recipes/octavios-shredded-brussels-sprouts-with-truffle-oil - trbriones

Serves 2-4

2.5 pounds brussels sprouts
4 ounces pine nuts
6 ounces butter, melted
2 ounces parmesan cheese, finely grated
1 tablespoon lemon juice
2 tablespoons 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.