Roasted Brussels Sprouts in Truffle Butter adapted from Barefoot Contessa in Paris Ingredients 1 1/2 pounds Brussels sprouts 3 tablespoons melted truffle butter 1 teaspoon sea salt freshly ground black pepper optional: chopped parsley, half a lemon Preheat oven to 400 degrees F. Cut off the brown ends of the brussels sprouts and pull off any yellow  outer leaves. Mix them in a bowl with the butter, salt and pepper. Pour  them on a sheet pan and roast for 35 to 40 minutes, until crisp on the  outside and tender on the inside. Shake the pan from time to time to  brown the sprouts evenly. Sprinkle with more kosher salt, parsley, a  squeeze with lemon, and serve immediately.

Roasted Brussels Sprouts in Truffle Butter
adapted from Barefoot Contessa in Paris

Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons melted truffle butter
1 teaspoon sea salt
freshly ground black pepper
optional: chopped parsley, half a lemon

Preheat oven to 400 degrees F.

Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the butter, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, parsley, a squeeze with lemon, and serve immediately.

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