Roasted Truffle Brussel Sprouts with Cider Pickled Shallots

This side dish is big on balance. The earthy truffle-roasted Brussels sprouts, savory and über umami, is paired with a tangy-tart pickled shallot (that also adds a little sweetness). Serve this recipe alongside a meaty main, like this Merlot & Porcini Sea Salt Brined Roast Beef.

Ingredients: 

4 shallots, peeled and thinly sliced 

Sprig of fresh thyme

Sprig of fresh rosemary

1/2 cup Apple Cider Vinegar 

1/2 cup water 

1 tablespoon granulated sugar 

1 teaspoon Fleur de Sel 

2 lbs. Brussel sprouts, trimmed and halved

2 tablespoons Rosemary Infused Olive Oil 

1 tablespoon Black Truffle Infused Olive Oil 

1 teaspoon Fleur de Sel 

1/2 teaspoon black pepper 

Instructions: 

Place shallots, thyme, and rosemary in a non-reactive container (a plastic sealable container will do nicely) and set aside. Place apple cider vinegar, water, sugar, and salt in a small saucepan and bring to a low simmer over medium heat. Simmer just until the sugar and salt have dissolved, about 5 minutes. Pour the hot liquid over the shallots and set aside to cool to room temperature before covering and refrigerating. Refrigerate overnight. 

Preheat oven to 450°F. Fill a large pot with water and bring to a boil over high heat. Once boiling, add the Brussels sprouts and cook for 5 minutes or until tender-crisp. Remove from the pot and set aside on a wire rack to drain, patting with paper towels to remove as much water as possible. 

Place the Brussels sprouts on a large baking sheet, drizzle with rosemary and Truffle Infused Olive Oil, and sprinkle with salt and pepper. Place in the oven and roast for 20 minutes until crispy, golden, and tender. Remove from the oven and top with pickled shallots before serving.