I am so grateful to the person who invented ROASTING Brussel sprouts instead of boiling them to death!! These only take 15 minutes to prepare and about 20 minutes to roast resulting in a delicious side dish.

Ingredients:

• 1 lb. Brussels sprouts, trimmed and cut in halves
• 2 T. olive oil
• 2 cloves of garlic, minced
• salt and black pepper, to taste
• 2 T. truffle oil
• 1/2 cup freshly grated Parmesan cheese
• 2 T. chopped fresh parsley for garnish

INSTRUCTIONS:

1. Preheat oven to 400 degrees F
2. In a large mixing bowl, toss the halved Brussels sprouts with olive oil,minced garlic, salt and pepper until well-coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast in the oven for 20 – 25 minutes or until the sprouts are golden brown and crispy on the edges tossing halfway through for even cooking.
5. Remove from oven and drizzle truffle oil over the roasted sprouts. Toss to coat evenly.
6. Sprinkle with freshly grate Parmesan cheese over the top and return to the oven for an additional 5 minutes or until the cheese is melted and bubbly.