Mmmm, mmmm, mmmm.
I roasted brussels sprouts again, weeee! Did I mention they have truffle salt (aka, crack!)?
Lemon Balsamic Roasted Sprouts
- Halved or quartered (if large) sprouts
- Garlic macadamia oil
- Truffle salt
- Juice of 1/2 a lemon
- Roughly 2 TBSP balsamic vinegar
I washed and trimmed the sprouts-FYI, sprouts are very, very buggy. Even if you buy them pre-washed and cleaned, I guarantee if you cut them in 1/2 you’ll find worms or bugs. Almost every time. Then I tossed them lightly in garlic macadamia oil and sprinkled with truffle salt. I popped them in the oven to roast at 425 degrees for about 20 minutes until browning.
I took them out and tossed them in a bowl, squeezed the fresh lemon over top, and drizzled the balsamic vinegar.
Next time, I’ll be making a quadruple batch.
YUM, YUM, YUM. Where did you get your truffle salt?
Yeah, so good I made it again Friday night, LOL! Fairly certain you could roast any veggie-toss it in lemon and balsamic and be set!! I got the truffle salt at Williams Sonoma I think? Might be cheaper on Amazon 🙂