Ingredients

• 3 pounds Brussels sprouts
• 1/4 pound unsalted butter
• 1-ounce truffle oil
• 1 tablespoon Italian flat leaf parsely
• Salt and pepper, to taste

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Instructions

1. Clean, trim and quarter brussel sprouts. Cook in salted water until tender. Shock in cold water. Melt butter in pan, add truffle oil. Toss in brussel sprouts. Add parsley, salt and pepper to taste.