Brussel Sprouts with Truffle Butter


First off let me start out by saying that I think Brussels Sprouts have gotten a bad rap.  I remember these mooshy, smelly and bitter vegetable that I had to hold  my nose to choke down.  I think that if they were made like this the first time I had them then, I wouldn’t be a Brussels Sprout hater.

This is the quintessential vegetable that is served at most Thanksgiving dinners. Why you ask? I think it is because like pumpkins, they are in season. Why relegate these tiny cabbages to only Thanksgiving?  Just like a lot of other vegetables we think we have to cook them to death. Not so.  I boil mine to crisp tender and then fry them in a pan with some truffle butter. It is a very luxurious treatment for a humble vegetable, but I think it is worth it.  The addition of vinegar gives it a light sour bite that goes so very well with this vegetable.


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Brussels Sprouts with Truffle Butter


1 pound Brussel Sprouts trimmed and halved

3 tablespoons truffle butter

1/4 cup panko bread crumbs

2 tablespoons red wine vinegar

1 tablespoon salt

1/2 teaspoon pepper


In a large pot of boiling water cook Brussels Sprouts until tender about 5 minutes.
Drain thoroughly, cut Brussels Sprouts in half length wise and set aside.
Melt truffle butter in a large heavy bottomed skillet over medium heat.
Add Brussels Sprouts and increase heat to high. Cook stirring often until sprouts are browned, about 3 minutes.
Sprinkle bread crumbs over sprouts and stir to combine.
Add vinegar and season with salt and pepper.

Peace be with you,