Brussels Sprouts Recipe

Prepare the Brussels Sprouts

Preheat the oven to 425°F (220°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.

Season Brussels Sprouts

In a mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss well to ensure even coating.

Roast Brussels Sprouts

Spread the seasoned Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy, stirring halfway through.

Cook the Polenta

In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta while continuously stirring to prevent lumps. Lower the heat and cook for about 20 minutes, stirring frequently until the polenta thickens.

Brown the Butter

In a separate skillet, melt the unsalted butter over medium heat. Continue cooking until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes. Be careful not to burn it.

Combine Polenta and Brown Butter

Once the polenta is cooked, stir in the browned butter and salt. Mix well, then fold in the Pecorino Romano cheese until melted and creamy.

Drizzle Truffle Oil

Once the Brussels sprouts are roasted, remove them from the oven and drizzle with truffle oil. Toss to coat.

Serve

To serve, spoon the brown butter polenta onto plates, top with roasted Brussels sprouts, and garnish with fresh parsley.