Brussels sprouts are a green, leafy veggie that is similar in taste to cabbage. The Brussels sprout itself even looks like a tiny head of cabbage, but they are grown on a stalk instead of straight out of the ground. One of the biggest problems people encounter when cooking Brussels sprouts is overcooking. Overcooked Brussels sprouts are mushy and the flavor is harsh and pungent. The idea is to cook the sprout quickly to keep the flavor mild and sweet. Pairing this mild, sweet vegetable with decadent truffle oil offers tons of flavors with few calories.
Nutrition in Brussels Sprouts
This tiny vegetable is considered a nutritional powerhouse among veggies. Brussels sprouts contain a significant amount of vitamin A, dietary fiber, and vitamin C. They also contain nutrients that are thought to reduce the risk of certain cancers, such as colon and other digestive cancers. Steamed Brussels sprouts offer cholesterol lowering benefits because of the amount of fiber contained in the vegetable. One serving of this vegetable contains less than 60 calories and zero g of fat. Brussels sprouts are also a good source of Omega 3 fatty acids, which are also found in certain varieties of fish.
Truffle Oil
Before the 1980s, truffle oil was created by chefs by steeping tiny bits of truffle in olive oil until the oil was infused with a slight flavor of the truffles. The oil that is found on shelves today isn't anything like the chefs made back then. An article published by the New York Times describes most commercially used truffle oil as olive oil or grapeseed oil infused with chemicals that give the oil the aroma of truffles. The actual flavor of truffles is said to be almost impossible to capture in oil. One serving of truffle oil contains 126 calories and 14 g of fat.
Choosing the Best Ingredients
The best Brussels sprouts to choose are preferably sprouts that are still attached to the stem. If this isn't possible, be sure to choose sprouts that are firm, dark green, and without any holes in the leaves. Choosing the proper truffle oil can be a bit trickier. Try to find oil that states it has been infused with actual truffles. White truffle oil is much milder than black truffle oil, and is also less expensive.
Clean and Cook the Sprouts
Regardless of if you are using fresh or frozen sprouts, you will want to perform a thorough rinsing to ensure that you remove any pesticides that the farmer or supermarket may have added to keep little bugs away from the plant. The best means of cooking Brussels sprouts while maintaining the nutritional value are steaming, microwaving, or roasting. The American Institute for Cancer Research suggests either steaming or microwaving the sprouts for 8 to 10 minutes to maintain the nutrient level. Once the sprouts are cooked, sprinkle them with a little salt and pepper. This is the time to dress the sprouts with white or black truffle oil. Do not use too much truffle oil, as it can easily overpower the dish.
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