Warm Black Truffle Brussels Sprouts Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Trim the ends of the Brussels sprouts and cut them in half.
• STEP 3.Place the Brussels sprouts on a baking sheet and drizzle with olive oil. Season with salt and pepper.
• STEP 4.Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
• STEP 5.While the Brussels sprouts are roasting, prepare the black truffle vinaigrette. In a small bowl, whisk together the black truffle oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
• STEP 6.Remove the Brussels sprouts from the oven and transfer them to a large bowl. Pour the black truffle vinaigrette over the Brussels sprouts and toss to coat.
• STEP 7.Add the toasted almonds and grated Parmesan cheese to the bowl and gently toss to combine.
• STEP 8.Serve the warm black truffle Brussels sprouts salad immediately as a side dish or as a main course with grilled chicken or steak.

Cooking Tips

• Make sure to trim the ends of the Brussels sprouts to remove any tough or discolored parts.
• For extra flavor, you can add some minced garlic to the black truffle vinaigrette.
• To toast the almonds, simply place them in a dry skillet over medium heat and cook until they are golden brown and fragrant.
• If you don't have black truffle oil, you can substitute it with white truffle oil or truffle-infused olive oil.

Storage and Serving

• This salad is best served immediately while the Brussels sprouts are still warm and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the salad, you can either microwave it for a few seconds or warm it in a skillet over medium heat until heated through.