Jim Clendenen's wife, Morgan, grows brussels sprouts in her organic garden. They led to the creation of this unforgettable recipe by chef Octavio Becerra.
More Brussels Sprouts Recipes
1 1/2 sticks (6 ounces) unsalted butter
2 1/2 pounds brussels sprouts, shredded
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
1 tablespoon white truffle oil
How to Make It
In a very large skillet, melt the butter. Add the brussels sprouts, season with salt and pepper and cook over moderate heat until very tender, about 20 minutes. Remove from the heat. Stir in the lemon juice and truffle oil. Transfer to a bowl and serve.
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