One night when I was a little girl my Mom made brussels sprouts for dinner.
I was told I wasn't to leave the table until "all those cabbages are gone."
So there I sat...at that table for hours. I colored... I read... I mastered the Rubik's Cube... but I refused to eat those sprouts!
It wasn't until my parents threatened "no dessert for a month" that I plugged my nose, closed my eyes and ate those brussels sprouts down ~ without even taking a breath!
Ten minutes later (in an
We never had brussels sprouts again.
Right before eating I drizzled just a tiny touch of that aforementioned White Truffle Oil over the top and... well... I'm not bragging BUT these are worthy a spot on the menu at ANY upscale restaurant - they are THAT GOOD!
HERE ARE THE STEPS AND SOME PHOTOS:
*These might look like they're a bit overcooked but the photos don't do them justice! Just keep an eye on them when baking. Take off the outside "charred/crisp" layer of sprout if you would like...
Preheat oven to 425. Rinse, trim and cut brussels sprouts in half.
Toss brussels sprouts, pearl onions (you could use regular onion or shallot peeled and quartered) and garlic cloves in olive oil, salt and pepper. Place in roasting pan cut side down and roast for 10 minutes.
Here they are out of the oven. Caramelized, soft yet crunchy with super concentrated flavor!
Store bought Pizza Dough - not gonna lie. Floured and ready to be separated and rolled.
Separate into seven sections then roll into mini circles (about 6 inches in diameter.)
Parcook the pizza dough rounds in a 425 degree oven for 5-6 minutes. Remove from oven.
Take some of the roasted garlic cloves and smash them with a spoon over top of the parcooked dough.
Then top the dough rounds in this order: grated Parmesan Cheese, shredded mozzarella, roasted Brussels sprouts, onions, a bit more cheese and touch of lemon zest. Drizzle with Olive Oil.
Cook in a 425 degree oven until cheese melts - about 5 minutes.
Enjoy hot, warm or at room temperature. If you have it...a tiny touch of truffle oil on top is superb, but they're amazingly delicious on their own! ENJOY!