Roasted Brussels Sprouts w/ Truffle Oil

Makes 2-3 Servings


  • 1 lb brussels sprouts, washed & quartered
  • 3 large cloves garlic, smashed
  • 2 tbsp olive oil
  • sprinkle of sea salt
  • regular salt & pepper to taste
  • drizzle of black or white truffle oil


  1. Preheat oven to 350° and place rack above the middle groove (if you only have 3 grooves, the top groove)
  2. Wash and dry brussels sprouts. Trim the base and remove the brown outer leaves
  3. Quarter the larger brussels sprouts and halve the smaller sprouts so that all the pieces are approximately the same size
  4. Place cut sprouts in a bowl and add smashed garlic cloves
  5. Add olive oil and salt and pepper to taste. Toss together so each sprout in coated
  6. Place sprouts on a sheet pan and sprinkle with sea salt
  7. Roast sprouts for about 15 minutes (sprouts should be tender but not all the way done)
  8. Change the oven setting to broil and leave the oven door cracked open
  9. Keep an eye on the sprouts and toss when sprouts brown so you can have crispy, golden brown leaves on all sides
  10. Drizzle with truffle oil and serve