Happy almost Thanksgiving! We are celebrating with Doug’s family at a restaurant this year instead of cooking at home. While this may seem like an a-typical choice I am very much looking forward to it. It means we get to dress up, be served delicious food…and no body has to do dishes! Since I do not have the opportunity to contribute to the Thanksgiving meal this year I have been making some of my favorite dishes for dinner this week to get my fix! Lot’s of pumpkin pie, roasted sweet potatoes, and Brussels sprouts!
If you ask me Brussels sprouts get a bad wrap. I don’t remember exactly but when I was growing up there was a television show where the punishment for doing something bad was eating Brussels sprouts. Pee Wee’s Playhouse maybe? Not sure. In any case, if Brussels sprouts were a typical punishment I probably would have been much more of a rule breaker growing up!
I like my Brussels sprouts roasted until slightly crispy, yet still tender on the inside. The addition of truffle sea salt (found at most gourmet markets) and truffle oil really makes this a special treat! I have been known to eat a whole bowl in one sitting.
Whatever your plans are tomorrow I hope you have a happy and healthy holiday.
- 2 cups Brussels sprouts halved
- 1 T black truffle oil (or olive oil)
- 2 tsp black truffle sea salt
- 1/4 cup low sodium organic vegetable stock
- Pre-heat oven to 400.
- Toss all ingredients in a bowl to throughly coat.
- Spread brussels sprouts in a single layer on a baking sheet.
- Roast 30 minutes or until just starting to brown.
- Serve hot.