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... —trbriones
Ingredients
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2.5 pounds
brussels sprouts
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4 ounces
pine nuts
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6 ounces
butter, melted
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2 ounces
parmesan cheese, finely grated
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1 tablespoon
lemon juice
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2 tablespoons
white truffle oil
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sea salt
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black pepper, freshly ground
Directions
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Preheat oven to 400° F / 200° C
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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.
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Spread the sprouts evenly on a large cookie sheet (or two) and put in the oven for 15 minutes.
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Remove sprouts from oven, toss with a metal spatula, then sprinkle with parmesan cheese and return to oven for 5 minutes.
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Remove sprouts from oven and place in a large bowl.
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Toss with lemon juice and truffle oil.
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Try not to eat too many before they get to the table.
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