Trim the ends of the Brussels sprouts and shred them very thinly either with a knife, a mandolin or a food processor. Heat the olive oil over medium and sauté the Brussels sprouts until they soften and their leaves turn bright. (Personally, I like to brown the leaves a bit.) Remove from heat and add salt and pepper to taste. Drizzle with 1–2 tablespoons of truffle oil to taste. Sprinkle any additional optional toppings.