Crispy Truffle Parmesan Brussels Sprouts with Truffle Aioli

By Sprig Originals ✓ · cooked up in Sprig

Brussels sprouts roasted (or air-fried) on a screaming-hot surface until the outer leaves go glass-thin and shatter, then tossed off-heat with finely grated parmesan, lemon and just a few drops of truffle oil so the aroma stays bright instead of turning perfumey. A cold truffle aioli goes on the side for dipping, the way the best steakhouse versions serve it.

Ingredients

• 1 1/2 lb Brussels sprouts
• 3 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder

• 1/2 cup good mayonnaise
• 1 small clove garlic, grated on a microplane
• 2 tsp fresh lemon juice
• 1 tsp Dijon mustard
• 3/4 tsp white truffle oil
• 1 pinch kosher salt
• 1 tbsp water, as needed to loosen

• 3/4 cup finely grated parmesan (microplane grated), divided
• 1/2 tsp white truffle oil
• 2 tsp fresh lemon juice
• 1 tbsp chopped fresh flat-leaf parsley
• 1 pinch flaky sea salt
• Crushed red pepper flakes (optional)

Instructions

1. Make the aioli first so it can chill: whisk the mayonnaise, grated garlic, 2 tsp lemon juice, Dijon, 3/4 tsp truffle oil and a pinch of salt in a small bowl until smooth. Thin with up to 1 tbsp water to a dippable consistency, cover and refrigerate at least 20 minutes (up to 3 days).
2. Place a heavy rimmed sheet pan on the middle rack and preheat the oven to 450°F. Preheating the pan is what gives you a hard sear on the cut side instead of steamed sprouts.
3. Trim the dry stem ends from the Brussels sprouts and pull off any loose or yellowed outer leaves — save the good loose leaves in the bowl, they roast into chips. Halve the sprouts through the stem; quarter any that are larger than a golf ball.
4. Dry the sprouts thoroughly with a towel — surface water is the enemy of crisp leaves. Toss in a large bowl with the olive oil, 3/4 tsp kosher salt, black pepper and garlic powder until every piece is lightly coated.
5. Carefully pull out the hot pan and arrange the sprouts cut-side down in a single layer with space between them; scatter the loose leaves on top. Do not crowd the pan — use two pans if needed. Roast 18 minutes without stirring.
6. Check the sprouts: the cut faces should be deep brown and the outer leaves nearly black at the edges and shatter-crisp. If not, roast 4 to 8 minutes more, up to 26 minutes total. Loose leaves that darken early can be lifted off with tongs at the 12-minute mark.
7. AIR FRYER OPTION: preheat to 390°F, cook the seasoned sprouts in a single layer (in two batches for most baskets) for 14 to 18 minutes, shaking the basket at 8 minutes, until the outer leaves are blistered and crisp.
8. Slide the hot sprouts into a large bowl and let them sit 1 minute so they stop steaming. Add 1/2 cup of the parmesan, the 2 tsp lemon juice and only 1/2 tsp truffle oil, then toss quickly — adding truffle oil off-heat keeps the aroma fresh rather than cooking it into a chemical note.
9. Pile the sprouts on a warm platter, shower with the remaining 1/4 cup parmesan, the parsley, flaky salt and a pinch of red pepper flakes if you like. Serve immediately with the cold truffle aioli in a bowl alongside for dipping.

Chef's tips

Nutrition (per serving, estimated)

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