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1lb of Brussel Sprouts
2 Tbsp of Spirits & Spice Black Truffle Garlic & Butter EVOO
3 pinches of Spirits & Spice Black Truffle Salt
Spirits & Spice Caramelized Onion Balsamic to taste
Parmigiano Reggiano
First set your oven to preheat for 350 degrees, then wash all of your brussel sprouts with clean water removing any loose leaves or debris in the process. Cut the brussel sprouts down the middle vertically. Put into an oven safe bowl, then pour in 2 Tbsp of Black Truffle Garlic & Butter EVOO and 3 pinches of Black Truffle Salt. Mix the brussel sprouts around in the oil till all are evenly coated, then stick the bowl in the oven to bake for 15 minutes or until the outer layers are crispy (recommended to take out halfway through baking to mix the bowl and expose new sprouts to the top). After the brussel sprouts take on a browned and crispy appearance remove the bowl from the oven and grate fresh Parmigiano Reggiano over the sprouts to taste. Then serve when cool enough to eat and drizzle Caramelized Onion Balsamic over it to taste. Enjoy!
