If you’re looking to elevate your greens, this Truffle Brussels Sprouts recipe is the easiest way to transform humble sprouts into a gourmet side dish.
With just 6 ingredients, about 30 minutes, and one sheet pan required, this simple yet delicious recipe for brussels sprouts is completely no-fuss. Plus, the combination of truffle and Parmesan can’t be beat (see also: Parmesan Truffle Fries!).
Truly, as a mom with limited time who never settles for boring food, this recipe ticks all the boxes! Minimal ingredients, lots of flavor, and crazy fast!
And between this recipe and my recipe for Maple Balsamic Brussels Sprouts, I’m convinced that I can convert anyone into a brussels sprouts lover!
Parmesan Truffle Brussels Sprouts Ingredient Highlights
One stem or one package of brussels sprouts is also usually about one pound of sprouts. Fresh or frozen (thawed).
If you have steak seasoning on hand and want a little more flavor, you can use it in place of salt + pepper.
Brussels Sprouts Truffle Oil Tips & Tricks
How to Make Brussels Sprouts with Truffle Oil
Wash your brussels sprouts, by simply adding them to a strainer or sieve and run them under cold water.
Alternatively, you can soak them in a bowl of cold water for a few minutes. This will just help to remove any dirt or dust, or if they aren’t organic, any pesticides or residual fertilizers that may be left on the brussels sprouts.
Then, cut off the very tip on the stem side to remove the rough end and slice them in half lengthwise. Simple as that!
Spread your prepped sprouts on a baking sheet in a single layer. Sprinkle on the salt, pepper, and olive oil and toss to coat.
Roast the brussels sprouts on the top rack until they start to brown and feel crispy to touch.
If you want the most even roast, you can toss them halfway through. I honestly don’t always do this, especially if I’m multitasking in the kitchen, but it definitely doesn’t hurt!
Truffle oil is a finishing oil. If you heat it too much it not only loses its flavor but can sometimes even become bitter.
Once you get the brussels sprouts crispy, the goal is to keep them that way! Add the truffle oil and Parmesan just before serving.
My Favorite Ways to Serve these Sprouts
This dish makes a great app or starter, but also the perfect side dish! Here are some of my favorite mains to serve these up with:
Roasted Truffle Brussels Sprouts with Parmesan
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 1 pound brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon truffle oil
- ½ ounce Parmesan cheese (freshly grated)
Instructions
- Preheat the oven to 425°F and prep your brussels sprouts by trimming the ends off and slicing them in half lengthwise.1 pound brussels sprouts
- Add your prepared brussels sprouts to a baking sheet. Add the olive oil, salt, and pepper, and toss to coat.2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper
- Roast for 15-20 minutes until the brussels sprouts start to brown and get crispy.
- Transfer to a plate and just before serving, pour over the truffle oil and grate on the Parmesan cheese. Enjoy!1 tablespoon truffle oil, ½ ounce Parmesan cheese
Pro Tips
- Want to make these in the air fryer? You absolutely can! Give it 8-10 minutes at 350°F.
- These Roasted Truffled Brussels Sprouts will last in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a year. To thaw them, transfer the brussels sprouts from the freezer to the refrigerator about 24 hours beforehand. To reheat these leftovers, bring your oven up to 350°F and roast them again as is (no need to add any extra oil or seasonings) for 8-10 minutes until heated through. Add a splash of extra truffle oil and Parmesan once they’re hot.
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