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Brussels Sprouts with Truffle Butter
Submitted by Veronica @ My Catholic Kitchen on February 2, 2013 in Sides, Vegetables
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
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 Instructions
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.
