Oven roasted brussels sprouts with parmesan cheese and truffle (optional)

This has become one of my favourite dishes this season. I never really liked brussels sprouts in the past as they are often overcooked. This recipe makes them crunchy, crispy and their nutty flavour comes out. It’s super nutritious, anti-inflammatory, quick and easy to make. A perfect staple dish that works with almost everything.

Prep time: 20-25 min

Servings: 2-4 person

You need:

Brussels sprouts - organic or/and locally produced - trimmed and washed

Olive oil – cold-pressed virgin organic or avocado oil

Parmesan cheese

Salt and pepper

Optional: truffle salt or truffle oil

Do this:

Cut the brussels sprouts really thin so they are almost shredded. Put them into a large oven-safe tray, add oil and grated parmesan cheese on top.

Optional – add truffle oil or sprinkle truffle salt - otherwise just season with salt and black pepper.

Oven roast in 180-200c until light brown colour - approx.10 min.