I promised this recipe for Balsamic and Truffle Glazed Brussel Sprouts a few days ago and then life got a little busy. This is one of the easiest fastest “fancy” side dishes you can whip up and seem like a bonafide foodie. It goes well with beef, turkey, chicken… I didn’t grow up eating Brussel Sprouts – my mom didn’t like them. But when I made these for her, she loved them. They taste rich, nutty and delicious. I picked up the Truffle Oil at Mother’s Market.
And did I mention… easy? Yep. I feel the need to reiterate that again. Ten minutes and one large frying pan and you look like a rockstar.
Ingredients:
- 1lb Brussel Sprouts, cleaned and chopped into slices This makes them cook up pretty great in a frying pan
- 1 tbs Black truffle infused olive oil
- pinch of sea salt and pepper
- drizzle of Balsamic glaze. This is a concentrated balsamic vinegar. You could also use a drizzle of balsamic dressing in it’s place.
- Optional: grated or shaved parmesan for garnish
Heat a large frying pan or wok. Add the oil. Toss in the brussel sprouts. Keep stirring to coat and cook. I like to cover the Brussel Sprouts for a minute or two with a lid, to get them softened and steamed.
As you stir they will start to brown. That’s a good thing. But you want to stop at a point where they are still bright green and a tad crunchy.
Turn of the heat, drizzle with balsamic and stir to integrate. Transfer to a serving platter. Sprinkle cheese on top if desired. Serve warm.
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