Quarter the brussels sprouts, trimming the root end and tough outer leaves. Spread them out on a baking sheet with the almonds, then drizzle with olive oil. Sprinkle with salt, pepper, and garlic powder – toss to make sure the brussels sprouts are thoroughly coated.
Roast for 35 minutes. Pull the sheet out of the oven, mix them up, and sprinkle the grated cheese over the brussels sprouts.
Roast for 10 more minutes, until they are tender and crispy around the edges. Scrape them into a serving bowl, and drizzle with truffle oil. Toss to make sure every.single.bite gets a little bit of truffle oil loveliness. Eat the whole bowl by yourself.