Name: Roasted Honey & Truffle Brussels Sprouts
Yield: 6
Cuisine: French
Ingredients: Brussels Sprouts: 1 lb; Garlic: 6 cloves; Butter: 3 tablespoons; Truffle Oil: 1 tablespoon; Honey: 4 tablespoons; Balsamic: to taste

Ingredients

1 lb Brussels Sprouts

6 cloves Garlic

3 tablespoons Butter

1 tablespoon Truffle Oil

4 tablespoons Honey

to taste Balsamic

My Two Cents

Crispy and sweet with a hint of aromatic truffle, this roasted Brussels Sprouts recipe is the best! These simple ingredients make such an elegant side, it will become your go-to for a weeknight dinner or Sunday lunch cookout.

I should begin with a confession: I never liked brussels sprouts.

If this is not catchy enough to make you want to read my little story, please don’t feel bad and jump to DIRECTIONS!

It always tasted too bitter or too chewy or just too cabbage to me. Never have I ever thought that brussels sprouts can be an elevated side dish worthy of a place in a fancy dinner menu. Not until my friend Tia invited me and my husband for a casual Friday night out at their favorite hidden gem ( read “hidden in a typical commercial mall”), the Betty Lou`s Bistro.

We ordered some appetizers and brussels sprouts were among them. I caught myself thinking “who in the world decided to choose that over let’s say a cheese board?”. Boy, I was wrong!

Crispy, well balanced with sweet truffle flavor, that was the best dish of the night! My husband could not stop blabbing about them (yes, still talking about roasted brussels sprouts here) on the ride home, so I decided to attempt to replicate it with my little twist. I added garlic. And it was delicious. Enough talking let’s make some, shall we?!

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Directions

1 Done	Cut each brussels sprout`s stem and top 2 leaves. Add 2 inches of water to a pot and place a steaming basket insert in it. Add brussels sprouts and steam on medium-low heat for 15 minutes or until stems will become soft.
2 Done	Take off the steam and cool down for 5 minutes. Cut each brussels sprout in half.
3 Done	Smash each garlic clove with the wide side of your knife for an easy peel. Chop peeled garlic into chunks, cutting it into bigger parts will allow each piece to caramelize but not burn. Place chopped brussels sprouts and garlic on a baking sheet and add melted butter and honey. Mix well and place on a middle oven rack at 400F for 10 minutes.
4 Done	After roasting for 10 minutes at 400F, take the baking sheet out of the oven and move sprouts around, stirring. Add 1 tablespoon of truffle oil and coat each sprout evenly by mixing it well. You can also add a little bit of truffle balsamic but it is optional, the dish will taste amazing with or without it!
5 Done	Return to oven and roast for 5 more minutes or until golden brown. Enjoy while warm. This roasted brussels sprouts recipe is the best side dish for steaks! Let me know if you loved this recipe and share your feedback below! Thank you for your continuous support.