This is a different take on brussels sprouts that turns them into a whole new vegetable. If you don’t have truffle oil on hand, sesame oil, or chipotle oil would also both be good. Serves two.
Wash and dry 15 brussels sprouts. Working carefully with a large, sharp knife, cut into thin shreds.
Pour 1 Tbsp black truffle oil into a large skillet over medium-high heat. Sautee shredded sprouts 3-5 minutes.
Pour 1/4 cup water into the pan, cover, and cook until all of the water has evaporated and brussels sprouts have softened. Remove from pan and reduce heat to low.
Melt 2 Tbsp butter until they begin to brown.
Return brussels sprouts to pan and toss to coat. Enjoy!