Roasted Brussel Sprouts with Truffle Oil

Oh hello brussel sprouts, you tasty devils. If loving you is wrong I don’t want to be right.

It seems that everyone and their brother is waking up to the world of the b-sprout these days. They’re simple to prepare (as in anyone that can cut something in half can do it), taste soooo good, and squeeze in some nutrients in to your day. Win-win-win.

While this is not a new preparation, this is what I believe to be the best way to roast a sprout. The addition of white truffle oil really gives this recipe something special.  The sweet, sweet angel’s nectar (as I like to call it anyway) is usually pretty expensive, but I actually picked up this fantastic little spritzer bottle at Home Goods of all places. Amazing find, use it all the time.  I like my brussels on the well done side to really maximize the caramelization.  However, if you like them a little less roasty, feel free to cut back on time and check them as they go.

Roasted Brussel Sprouts with Truffle Oil
I didn’t measure, so just season with caution.

About 1/2 pound of brussel sprouts
non-stick cooking spray
A drizzle / spritz of white truffle oil (if using the expensive stuff, use some extra virgin olive oil too and cut back on the white truffle)
Shake of salt
Shake of pepper
Shake of garlic powder
1 tablespoon chopped basil

1.) Pre-heat the oven to 400*
2.) Spray a baking dish with non-stick cooking spray
2.) Cut the very bottom (the brown-ish, dried up part) off of each brussel sprout then cut them in half. You may want to peel the first few outside layers off if they don’t look great.
3.) Toss them in a mixing bowl with the truffle oil and seasonings, except for the basil. Use enough oil to lightly coat.
4.) Place each sprout cut-side down on the baking tray. This step is crucial. It lets each sprout get golden and savory.
5.) Bake for 25 minutes. If you like yours done a little less, try checking in at 15 and 20 minutes.
6.) Remove from oven and toss with chopped basil if desired. EAT.