Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon truffle oil
- 1 tablespoon grated Parmesan cheese (optional)
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Mixing bowl
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
4. Transfer the Brussels sprouts to the prepared baking sheet and spread them out in a single layer.
5. Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
6. Drizzle the truffle oil over the roasted Brussels sprouts and toss to coat evenly.
7. Sprinkle grated Parmesan cheese over the top, if desired.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 100
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 300mg
Total Carbohydrates: 6g
Dietary Fiber: 3g
Sugars: 2g
Protein: 3g
Substitutions for ingredients:
- You can use any other type of oil instead of olive oil.
- If you don't have truffle oil, you can use regular olive oil or any other flavored oil.
- You can omit the Parmesan cheese or use a vegan alternative.
Variations:
- Add chopped garlic or shallots to the Brussels sprouts before roasting.
- Sprinkle chopped fresh herbs, such as thyme or rosemary, over the roasted Brussels sprouts.
- Add chopped bacon or pancetta to the Brussels sprouts before roasting.
Tips and Tricks:
- Make sure to trim the ends of the Brussels sprouts and halve them so they cook evenly.
- Don't overcrowd the baking sheet, or the Brussels sprouts will steam instead of roast.
- Use a good quality truffle oil for the best flavor.
Storage Instructions:
Store any leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the roasted Brussels sprouts, place them in a baking dish and heat in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the roasted Brussels sprouts in a shallow serving dish or on individual plates.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
This recipe pairs well with roasted chicken, grilled steak, or baked salmon.
Suggested Side Dishes:
Serve the roasted Brussels sprouts with mashed potatoes, rice pilaf, or roasted sweet potatoes.
Troubleshooting Advice:
- If the Brussels sprouts are not browning enough, increase the oven temperature or broil them for a few minutes.
- If the Brussels sprouts are too dry, drizzle a little more olive oil over them before roasting.
Food Safety Advice:
- Make sure to wash the Brussels sprouts thoroughly before trimming and halving them.
- Use a clean baking sheet and parchment paper to prevent cross-contamination.
- Store any leftover roasted Brussels sprouts in the refrigerator and discard after 3 days.
Food History:
Brussels sprouts are a member of the cabbage family and are believed to have originated in Belgium in the 16th century.
Flavor Profiles:
This recipe combines the earthy flavor of roasted Brussels sprouts with the rich, nutty flavor of truffle oil.
Serving Suggestions:
Serve the roasted Brussels sprouts as a side dish for a holiday meal or a weeknight dinner.
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