Turn your roasted veggies into the stars of the table with some truffle salt, fresh lemon, and the perfect cooking method. **Updated and improved recipe**
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Cut off bottoms and tips of artichokes and slice in middle.
Combine with halved brussels sprouts and coat thoroughly in olive oil, black pepper and truffle salt.
Bake on 350 degrees Fahrenheit for about 25 to 35 minutes and then on medium broil for an additional three to five minutes.
Add in the lemon zest and serve.