The inspiration for this yummy dish came from two places: 1) The Dining Room in Miami, a lovely restaurant my husband and I visited last week when we were on vacation, and 2) An appetizer my friend Khyati made for a Mad Men cocktail party we hosted last night. I had never eaten brussel sprouts with any kind of nut, and I had NEVER thought of adding truffle oil to roasted brussel sprouts. Silly me, because those two things make brussel sprouts even more heavenly then they already are, and instantly elevates them to an elegant side-dish that everyone clamors for. This dish is very straightforward to prepare, smells and tastes AMAZING, and for all my friends out there who complain I use too many ingredients, this one has but a few, so go ahead and try it!
Preheat the oven to 350 degrees. Toss the brussel sprouts, salt, pepper, olive oil, and half the amount of truffle oil you are using together in a casserole dish. Bake for 20-25 min, or until the brussel sprouts are tender and slightly crispy (this may depend on how big they are). Meanwhile, toast the cashews on a baking sheet in the same oven for about 5-7 minutes until golden brown. Stir the cashews and the remaining truffle oil into the brussel sprouts, and serve.