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Sauteed Brussels Sprouts with Truffle Oil

Sauteed Brussels Sprouts with Truffle Oil

A DASH OF TRUFFLE OIL Add complex flavors to veggies with truffle oil and a quick sauté in this Sauteed Brussels Sprouts with Truffle Oil. (Photo: Photo courtesy of The Junior League of Houston)

From Peace Meals


1 pound fresh Brussels sprouts, stems trimmed
2 teaspoons pressed garlic (about 2 large cloves)
½ teaspoon coarse salt, plus additional
1 Tablespoon butter
¼ cup vermouth (or water)
Freshly ground pepper
2 teaspoons white truffle oil
¼ cup almond slivers, toasted

Recipe directions: 

Fit a food processor with a slicing blade. With the motor running, drop the Brussels sprouts down the feed tube, using the hopper to push the sprouts through to ensure better slices. In a small bowl, mash the garlic and salt together. Heat a 12-inch skillet over medium heat until warm. Add the garlic paste and butter; cook until fragrant, about 30 seconds. Add the sliced sprouts to the skillet and toss gently until coated with the butter. Sauté for 1 minute until the sprouts are crisp-tender, but still bright green, about 1 to 2 more minutes. Remove from heat and season with salt and pepper. Drizzle with the truffle oil, add the almonds, and toss. Transfer to a serving dish and serve immediately. Serves 4.

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