Jul 14 2026
Restaurants›Plant City›Brussels Sprouts Recipe

Brussels Sprouts Recipe

Inspired by Plant City
Time1h
Serves4

truffle cream, caramelized onion, capers, red wine vinaigrette

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Ingredients

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Brussels Sprouts

Truffle Cream

Caramelized Onion

Capers

Red Wine Vinaigrette

Method

Brussels Sprouts

  1. 1

    Prepare the Brussels Sprouts

    Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.

  2. 2

    Roast the Brussels Sprouts

    Preheat your oven to 400°F (200°C). In a bowl, toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer and roast for 20-25 minutes until they are golden brown and crispy.

Truffle Cream

  1. 3

    Make the Truffle Cream

    In a small saucepan over medium heat, heat the heavy cream until it simmers. Stir in truffle oil, and season with salt and black pepper to taste. Reduce the heat and let it simmer for another 5 minutes until slightly thickened.

Caramelized Onion

  1. 4

    Caramelize the Onion

    Slice the onion thinly. In a skillet, melt the butter over medium heat. Add the sliced onion and sugar, and cook for about 15-20 minutes, stirring occasionally, until the onion is soft and caramelized. Season with salt to taste.

Capers

  1. 5

    Prepare the Capers

    Rinse the capers under cold water to remove excess salt or brine. Set aside.

Red Wine Vinaigrette

  1. 6

    Make the Red Wine Vinaigrette

    In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined.

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