I was meandering through the grocery store, pre-snow storm the other day and came across some beautiful brussel sprouts. I bought a large container and wanted to shred them up and make a “slaw” with them. My kids aren’t fans so I was on a mission to mix it up and try to camouflage them. It worked, to a degree – one kid loved them, one still was steadfast on hating them. The rest of the family loved them and I have to admit, I ate a rather large bowl for dinner. The truffle oil just put this classic recipe over-the-top for me. If you aren’t a fan or don’t have any on hand, I will give you an alternative in the recipe.
— Knead to Cook