The Pioneer Woman Tasty Kitchen
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Brussels Sprouts with Truffle Butter

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Level: Easy

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Description

Do not be a Brussels sprouts hater. Try these. You will be glad you did.

Ingredients

  • 1 pound Brussels Sprouts, Ends Trimmed Off
  • 3 Tablespoons Truffle Butter
  • ¼ cups Panko Bread Crumbs
  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Kosher Salt
  • ½ teaspoons Black Pepper

Preparation

In a large pot of boiling water, cook Brussels sprouts until tender, about 5 minutes. Drain thoroughly, cut Brussels sprouts in half lengthwise and set aside.

Melt truffle butter in a large heavy bottomed skillet over medium heat. Add Brussels sprouts and increase heat to high. Cook stirring often until sprouts are browned, about 3 minutes. Sprinkle breadcrumbs over the sprouts and stir to combine. Add vinegar and season with salt and pepper.

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