Sautéed Brussel Sprouts

Ingredients

1 bunch of brussel sprouts (about 1 1/2 pounds), outer leaves and bottom stem removed, cut in half lengthwise

1/4 cup of balsamic vinegar

1/4 cup of extra virgin olive oil

1/4 cup of vegetable stock

1 tablespoon of Blue Truffle truffle oil

5-6 cloves of crushed garlic

1/2 teaspoon of Blue Truffle truffle salt

1 teaspoon of course ground black pepper

Preparation Instructions

Sauté garlic in olive oil until brown.

Add brussel sprouts, balsamic vinegar and vegetable stock stir and cook until brussel sprouts are tender.

Transfer to serving dish and stir in truffle oil.

Season with truffle salt and black pepper.