Anne admits that she was a late adopter of Brussels sprouts. Had she known they could taste like this, she would have listened to her mom! Our Sage & Wild Mushroom Extra Virgin Olive Oil adds rich, savory flavor. Then we layered on the umami with a sprinkling of Black Truffle Sea Salt. Trust us, with this combo you WILL eat your veggies!
|1 lb Brussels sprouts, trimmed and halved|
|Sage & Wild Mushroom Extra Virgin Olive Oil|
|Salt and Black Pepper|
|Black Truffle Sea Salt|
|1.||Heat oven to 400°F. Line a rimmed baking sheet with foil.|
|2.||Place the Brussels sprouts on the pan and drizzle with the Sage & Wild Mushroom Extra Virgin Olive Oil. Season with salt and pepper.|
|3.||Roast for 15-25 minutes or until the Brussels sprouts are browned and tender--a knife should insert easily. Sprinkle with Black Truffle Sea Salt. Serve immediately.|