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Parmesan Basil Brussels Sprouts

Prep Time: 5 minutes || Cook Time: 25 minutes || Total: 30 Minutes
Servings: 4 || Yields:
Baked with a parmesan crust, deliciously Italian Brussels sprouts. Truffle oil gives these sprouts an undeniably savory taste.

Ingredients

  • 1/2 lb Brussels sprouts
  • 2-4 tbsp Olive Oil
  • 3 cloves Minced Garlic
  • Salt and pepper
  • Truffle oil (or truffle flavored olive oil)
  • Dried Basil
  • Fresh grated Parmesan cheese

Directions

  1. Preheat oven to 350 Deg. F
  2. Cut the brown end off of the Brussels sprouts and remove any yellow outer leaves. Slice each sprout in half lengthwise.
  3. Add sprouts, truffle flavored olive oil, salt, pepper, and basil to a casserole dish or cast iron skillet, tossing to coat the sprouts. Roast at 350 Deg for 30-40 minutes until desired crispness stirring half way through. Add the parmesan and cook another 5 minutes.

Notes

Alternate cooking method:
Preheat oven to 400 Deg. F
Add the olive oil to a 12'' skillet, enough to coat the bottom. Heat over medium heat until oil starts to thin.
Add the garlic, spreading around the skillet, followed by the sprouts, sliced side down.
Sprinkle with salt and pepper to taste. Brown 2-3 minutes then flip and brown the rounded sides, adding salt and pepper to the sliced sides.
Pour 1/2 to 1 cup of water into the skillet (enough to half cover the sprouts)
Cover and simmer for 10-15 minutes until cooked through. Keeping an eye on them to make sure all of the water doesn't cook off and burn the sprouts.
Transfer the cooked sprouts, sliced side down, to a baking sheet lined with foil.
Drizzle the sprouts with truffle oil (I use truffle flavored olive oil)
Sprinkle the tops with dried basil
Liberally top the sprouts with fresh grated Parmesan and bake at 400 deg F (or broil) for 5-8 minutes until the cheese melts and starts to brown.
Categories: Appetizers, Breakfast or Brunch, Family, Gluten Free, Healthy Cooking, Italian, Side dish, Vegetarian
Tags: Brussels sprouts, Truffle oil, Parmesan, Basil, Garlic