Crispy Brussel Sprouts

By teachertun
April 24, 2011
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Author Notes: This is a variation on a dish that I had at a restaurant on Cape Cod. teachertun

Serves: 4

  • 1 pound fresh brussel sprouts
  • 1/4 cup black truffle oil
  • 2 tablespoons extra virgin olive oil, cold -pressed
  • 1 tablespoon water
  • 1 teaspoon black truffle shavings
  • salt and black pepper to taste
  1. Wash the brussel sprouts and remove the outer layer of leaves. Halve the larger pieces. Pat dry.
  2. Heat the olive and truffle oils until it spatters with a drop of water.
  3. Quickly add the brussel sprouts and water, cover for 3-4 minutes, stirring occasionally. Make sure the outer leaves do not burn!
  4. Stir in the black truffle shavings and cook for another minute or so. Remove the brussel sprouts from the pan when they are bright green and tender.
  5. Add salt and freshly ground black pepper. Serve while hot. Delicious!

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