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Elevate Your Thanksgiving with a Truffle Bowl

Thanksgiving Truffle Bowl made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

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

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved Brussels sprouts in olive oil, salt, and pepper.
  3. Spread the Brussels sprouts on a baking sheet and roast for 25-30 minutes until caramelized.
  4. While the sprouts are roasting, cook the wild rice according to package instructions until tender.
  5. In a saucepan over medium heat, combine heavy cream and grated Parmesan cheese.
  6. Once the Parmesan is melted, stir in the truffle oil and fresh thyme; season with salt and pepper.
  7. Combine the cooked wild rice, roasted Brussels sprouts, and toasted walnuts in a serving bowl.
  8. Drizzle additional truffle oil on top before serving, if desired.