Elevate Your Thanksgiving with a Truffle Bowl
Thanksgiving Truffle Bowl made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 lb Brussels sprouts halved
- 2 cups wild rice uncooked
- 4 oz truffle oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh thyme chopped
- Salt and freshly ground black pepper to taste
- 1 cup toasted walnuts chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the halved Brussels sprouts in olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet and roast for 25-30 minutes until caramelized.
- While the sprouts are roasting, cook the wild rice according to package instructions until tender.
- In a saucepan over medium heat, combine heavy cream and grated Parmesan cheese.
- Once the Parmesan is melted, stir in the truffle oil and fresh thyme; season with salt and pepper.
- Combine the cooked wild rice, roasted Brussels sprouts, and toasted walnuts in a serving bowl.
- Drizzle additional truffle oil on top before serving, if desired.