This brussels sprouts are a delicious step up from the regular roasted ones you might be used to. Try making this great vegetable side dish for your next Sunday dinner!
2 cups Brussels sprouts
2 cloves of garlic, minced
1 shallot, brunoised
1 Tbs (15 mL) canola oil
1 cup (240 mL) maple syrup
6 Tbs (90 mL) white wine vinegar
2 tsp truffle salt
½ Tbs (7.5 mL) truffle oil
- Clean and trim Brussels sprouts. Cut in half and set aside. Have a bowl of ice water ready before starting.
- Bring a large pot of water to a raging boil (you don’t want the water to stop boiling when you add the sprouts, so make sure you have a big enough pot). Blanch the Brussels sprouts for 1-2 minutes, and immediately transfer the sprouts to the ice water.
- Cool completely and then drain in a colander. Transfer sprouts to a baking sheet lined with a kitchen towel, and place in the fridge.
- Sweat the shallots and garlic in oil. Once the shallots have become translucent, add maple syrup, vinegar and truffle salt. Bring to a boil and simmer for 10-15 minutes.
- When the vinegar smell has turned sweet, remove from heat and whisk in the truffle oil (an immersion hand blender gives the best results).
- Fry Brussels sprouts at 350º F until edges start to brown. Remove and allow oil to drain.
- In a bowl, pour the Sweet Maple Truffle Sauce generously over sprouts. Serve with grated feta cheese and smoked paprika aioli, or feel free to experiment with other flavours!