Makes 6 servings.


  • 1-1/2 lbs. fresh brussels sprouts, halved
  • 2 T. olive oil
  • 3 garlic cloves, minced
  • 3 T. Dijon mustard
  • 1/8 t. freshly cracked pepper
  • Dash of truffle salt


  • Place brussels sprouts on an ungreased baking sheet.  In a mixing bowl, combine oil, garlic, Dijon mustard, salt and pepper; add sprouts and gently toss to coat.
  • Bake, uncovered, at 450° for 10-15 minutes or until browned around the edges and tender, stirring/flipping once during baking.
  • OPTIONAL – A little fried pancetta or bacon makes a nice topping.


I confess that I get into a loop as well, but this alternate version is the best way to do them in a skillet if you prefer this method toppings are out of the ordinary: