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Truffled Brussels Sprouts – Two Ways

March 2, 2011

by Elizabeth & Emily

Nerd. Alert. Big time. The two co-bloggers running this operation discovered the other night that we prepared essentially the exact.same.thing. for dinner via, don’t judge, “tweeting” also essentially the exact.same.thing.  Who are we?  Big, amazing nerds with similar taste-buds, that’s who.

Brussels Sprouts with Truffle Oil, adapted two ways from Pithy and Cleaver

a la Liz
serves 4, theoretically

1 carton Brussels sprouts – about 30
good olive oil
2 teaspoons kosher salt
1 teaspoon coarse-cracked black pepper
1/2 teaspoon garlic powder
1/3 c sliced almonds
1/3 c grated Parmigiano-Reggiano or Pecorino (I mixed them)
1 teaspoon white truffle oil

Preheat the oven to 400˙. Half or quarter the brussels sprouts, trimming the root end and tough outer leaves. I like them extra crispy, so I quarter them. Spread them out on a baking sheet, then drizzle with olive oil. Sprinkle with salt, pepper, and garlic powder – toss to make sure the brussels sprouts are thoroughly coated.  Roast for 25 minutes. Pull the sheet out of the oven and sprinkle the grated cheese over the brussels sprouts. Roast for 10 more minutes, until they are tender and crispy around the edges. Scrape them into a serving bowl, and drizzle with truffle oil. Toss to make sure every.single.bite gets a little bit of truffle oil loveliness. Eat the whole bowl by yourself.

a la Em
serves 4 as a side, 2 as a meal

1 carton Brussels sprouts, thinly sliced
1 shallot, diced
1 teaspoon olive oil
kosher salt and black pepper, to taste
4 slices peppered bacon – crisped! – and broken into pieces
1/4 c sliced almonds
1/4 c grated Parmigiano-Reggiano
1 teaspoon white truffle oil

Prepare skillet with olive oil or olive oil cooking spray and turn heat to medium-high.  Once skillet is hot, saute Brussels sprouts and the shallot until browned, about 10-12 minutes. Add salt and pepper, to taste.  Meanwhile, toast almonds in oven at 350˙ until golden brown, about 5-7 minutes.  In a bowl, toss Brussels Sprouts/shallot, almonds, grated cheese, bacon, and truffle oil until well combined.  Serve, devour, tweet the exact same thing as your co-blogger.

12 Comments leave one →
  1. March 2, 2011 7:11 am

    “To live is the rarest thing in the world. Most people exist, that is all.” -Oscar Wilde

  2. Kelly permalink
    March 2, 2011 11:00 am

    Remember when I used to stink up the Tri Delta house with Brussel Sprouts? Gosh, how I love them! Trying both recipes very soon!

    • March 2, 2011 3:01 pm

      I don’t remember that, but I do remember when you introduced me to the wonderful world of Skinny Cows 🙂

  3. March 7, 2011 2:23 pm

    I have been trying really hard not to make these again just yet — I was hoping to wait a few weeks between applications of truffle oil to my face — but then you had to go and add bacon. Seriously?? How am I supposed to not eat this every day now that you’ve gone and added BACON. YUM.

  4. March 7, 2011 2:31 pm

    I was trying not to make them too…but sure enough I only made it 6 days. Had them again for dinner last night but with triple creme brie-blue cheese risotto. ohmygod. If I’d had bacon in the house I might have just died.


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