Warm Black Truffle Brussels Sprouts Salad Recipe

Recipe By Slurrp

This warm black truffle Brussels sprouts salad is a delicious and elegant side dish. The Brussels sprouts are roasted to perfection, giving them a crispy texture and a nutty flavor. Tossed with a rich black truffle vinaigrette, this salad is a perfect combination of earthy and savory flavors. The addition of toasted almonds adds a nice crunch, while the Parmesan cheese adds a creamy and salty element. This salad is a great option for a holiday dinner or a special occasion.

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Warm Black Truffle Brussels Sprouts Salad
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Ingredients for Warm Black Truffle Brussels Sprouts Salad Recipe

  • 1/2 pound Brussels Sprouts
  • 1 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 1 tablespoon Black Truffle Oil
  • 1/2 tablespoon Balsamic Vinegar
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon Honey
  • As required Salt And Pepper To Taste
  • 0.13 cup Toasted Almonds
  • 0.13 cup Grated Parmesan Cheese

Directions: Warm Black Truffle Brussels Sprouts Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Trim the ends of the Brussels sprouts and cut them in half.
  • STEP 3.Place the Brussels sprouts on a baking sheet and drizzle with olive oil. Season with salt and pepper.
  • STEP 4.Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
  • STEP 5.While the Brussels sprouts are roasting, prepare the black truffle vinaigrette. In a small bowl, whisk together the black truffle oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
  • STEP 6.Remove the Brussels sprouts from the oven and transfer them to a large bowl. Pour the black truffle vinaigrette over the Brussels sprouts and toss to coat.
  • STEP 7.Add the toasted almonds and grated Parmesan cheese to the bowl and gently toss to combine.
  • STEP 8.Serve the warm black truffle Brussels sprouts salad immediately as a side dish or as a main course with grilled chicken or steak.

Cooking Tips

  • Make sure to trim the ends of the Brussels sprouts to remove any tough or discolored parts.
  • For extra flavor, you can add some minced garlic to the black truffle vinaigrette.
  • To toast the almonds, simply place them in a dry skillet over medium heat and cook until they are golden brown and fragrant.
  • If you don't have black truffle oil, you can substitute it with white truffle oil or truffle-infused olive oil.

Storage and Serving

  • This salad is best served immediately while the Brussels sprouts are still warm and crispy.
  • If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat the salad, you can either microwave it for a few seconds or warm it in a skillet over medium heat until heated through.
Nutrition
value
231
calories per serving
22 g Fat5 g Protein4 g Carbs4 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    5g
  • Carbs
    4g
  • Fiber
    4g

MacroNutrients

  • Carbs
    4g
  • Protein
    5g
  • Fiber
    4g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    37mg
  • Iron
    2mg
  • Vitamin A
    280mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    9mg
  • Copper
    < 1mcg
  • Magnesium
    53mg
  • Manganese
    < 1mg
  • Phosphorus
    111mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp