Truffle Baked Brussels Sprouts with Aioli

When I met Laura, she hated Brussels Sprouts. Her parents would steam them and serve them with butter (better than my parents, who also steamed them, but instead served them with mayo) and Laura was convinced they were just disgusting.

Well, flash forward to when we start dating, and by then, thanks to a previous girl I'd dated, I'd fallen in love with Brussels Sprouts in a whole new way - specifically roasted with bacon and balsamic. Delicious. And they were good enough to make Laura try them and move away from the hatred, into actually enjoying them.

Then, while we lived in Corpus Christi, we went to a burger joint in Austin that had a side of truffle roasted Brussels sprouts, and that was a whole new level.

Now, this is in regular rotation at home. I figure we make this at least once a month if not every two weeks. It compliments so many delicious things so well, especially steaks (whether it be a humble sirloin or a 100 Hour Momofuku Wellington), and it's quick. Even our six year old loves it.

Recipe

Ingredients

• ~12 oz Brussels Sprouts
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp Black Truffle Oil
• 1 cup Avocado Oil
• 2 oz shredded Parmigiano Reggiano cheese
• 2 large eggs
• 4 cloves garlic, minced
• Juice from half of a large fresh Meyer lemon
• Salt and pepper to taste

Directions

Step 1: Prepare the Brussels Sprouts

1. Trim the Brussels sprouts by cutting off the bottoms and slicing them in half from top to bottom.
2. Discard excess loose leaves.
3. Place the trimmed sprouts in a bowl and toss with 1 tbsp extra virgin olive oil, salt, and pepper to taste.
4. Mix thoroughly to ensure even coating.

Step 2: Roast the Brussels Sprouts

1. Preheat the oven to 425°F.
2. Line a baking sheet with parchment paper.
3. Arrange the Brussels sprouts cut-side down on the baking sheet.
4. Roast for 15 minutes.
5. Remove from the oven, flip the sprouts, and roast for an additional 3 minutes.
6. Transfer the roasted sprouts back into the bowl.
7. Toss with 1 tsp black truffle oil and 2 oz of freshly shredded Parmigiano Reggiano cheese.
8. Keep warm in a warming oven at ~135°F until serving.

Step 3: Prepare the Garlic Aioli

1. While the Brussels sprouts are roasting, make the aioli.
2. In a mixing container, add 2 large eggs, 4 cloves of minced garlic, and 1/4 cup avocado oil.
3. Blend with a stick blender while slowly adding the remaining 3/4 cup of avocado oil.
4. Add the juice from half of a large fresh Meyer lemon.
5. Taste and adjust seasoning with salt and additional lemon juice if needed.

Step 4: Serve

1. Plate the warm Brussels sprouts.
2. Serve with garlic aioli on the side or drizzled over the top.