Saturday, January 14, 2017

Roasted Brussel Sprouts with Black Truffle Salt

OK, this was just too easy and of course, you have all probably tried this recipe already.  But if my family devoured these babies and the pan was left completely empty, then you know that this simple side kick was delicious.  The secret of course is to cook the Brussel sprouts in the oven until the leaves are crispy.  Some might even turn a tinge black.  But inside these gorgeous little morsels is a centre of complete and luscious creaminess.  Oh my God, they are good.

Turn the oven on to 350.  Then pile as many Brussel sprouts as you wish (mine was half a large bag) into a roasting pan.  Drizzle with a few tbsp. of olive oil, sprinkle about 1 tbsp. of garlic powder over all and then a tsp. of black truffle salt.  Obviously, if you are roasting less vegetable, adjust your seasonings.  Toss the Brussel sprouts so that the olive oil and seasoning is all over, then pop into the oven and wave goodbye for about one hour or until the Brussels are good and crisp.  Sweet and nutty deliciousness.  I am making more tonight.  And as if you didn't already know, Brussel Sprouts are seriously healthy too.


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