Roasted Brussels Sprouts
Posted on 02 January 2017
1 1/2 pounds Brussels sprouts
2 tablespoons Pecan Plantation Pecan Oil
1 tablespoon Pecan Plantation Truffle Oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the pecan & truffle oils, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the spouts evenly. Sprinkle them with more kosher salt and serve immediately and enjoy!