Oregano Brussels Sprouts Recipe
New year, new brussels sprouts recipe. This one pan-fried and then finished with a drizzle or oregano deliciousness, and toasted almond slices.
2011 was the best kind of chaotic year. There's no other way to say it. I flew to London, Portland, Palm Springs, and West Virginia. I rode rails to Paris, drove to Marfa, and walked my way through the soles of three pairs of shoes. I moved. Not far, it took the moving truck just under four minutes to drive from house A to house B. But how we filled that beast of a truck with our stuff, I'll never understand. What else? I took a lot of photos. There was a five-alarm fire scary close. I turned my kitchen / basement into a brewery. I spent time, in person, with people I'd previously admired from afar. And I spent a good number of quiet hours on Saturday mornings trimming flowers. A hobby that helped, because at exactly this time last year I was quite nervous/excited/apprehensive about sharing this with you.
Now that we've crossed into 2012, I feel like there is a clean stretch of road in front of me. I have projects I'm excited to spend more time thinking about, places I can barely wait to visit, friends I hope to cross paths with again. And, of course, plenty of cooking to do. I threw these brussels sprouts together as part of my lunch on New Years Day. Honestly, the brussels sprouts I had on hand we're a bit brutish - larger than I like, cosmetically rough, and past their prime. But after giving them a good scrub, and preening all the raggy outer leaves, they came around quite nicely. I browned them in a pan, the oregano "pesto" I seem to always have around these days made for a nice drizzle, and a handful of toasted almond slices was just the right nutty, crunchy finishing touch.
Happy new year all. If nothing else, let's make 2012 interesting. -h
Oregano Brussels Sprouts
To make a meal of this, serve over farro, quinoa, rice, or on top of a frittata. Use leftover oregano drizzle over everything from roasted squash, frittatas, baked potatoes, or with a good amount of fresh lemon juice, as a salad vinaigrette.
24 small brussels sprouts (less if you can only find larger sprouts)
extra virgin olive oil
fine grain sea salt
3/4 cup extra-virgin olive oil
1/4 cup fresh oregano, chopped
1/4 cup fresh parsley, chopped
1 large garlic clove
1/4 teaspoon fine grain sea salt, plus more to taste.
1 tablespoon extra-virgin olive oil, plus more for rubbing
a big handful of toasted almond slices
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top (quarter, if using larger sprouts) and gently rub each half with olive oil, keeping it intact. Or if you're feeling lazy, just toss them in a bowl with a glug of olive oil.
Make the oregano drizzle by pulsing the olive oil, oregano, parsley, garlic, and salt in a food processor until the herbs are just little flecks of green. Season with more salt if needed, and set aside.
Just a few minutes before you're ready to eat, heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Remove from heat and drizzle and toss with as much (or little) oregano pesto as you like. Season to taste, and serve sprinkled generously with the almonds as soon as possible. They really are best straight from the stove top.
Serves 4 as a side.
Prep time: 5 minutes - Cook time: 8 minutes
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Simple. Fresh. Perfect!
Super Natural Every Day was by far one of my FAVORITE purchases of 2011. Thank you for such a great cookbook!
HS: So glad you like it Katrina :)
What a neat way to serve the brussels sprouts- always looking for ways to spruce up my veggies!
Happy new year Heidi, looking forward to seeing what 2012 holds for you!
I'd like to echo the idea for vegetarian packed lunch/sandwich ideas. We eat a lot of leftovers and lentil salads at our desks (take more than 10 minutes for lunch? you must be joking/living in the 90s!) so more ideas would vary the routine a bit! Also, this will sound strange but since I love your photos so much, I thought I'd ask - we're currently putting in a new kitchen and bombarded with shiny brochures for brand new everything. I'm looking for a little inspiration outside of these, so a post on kitchens - photos or just ideas of how you like your kitchen to work - would be gratefully lapped up. Having lived in SF and loved the classic modern American look, moving back to Ireland has been a bit tough - plastic worktops, anyone?
HS: Not sure if this will help Era, but I keep an ongoing list of things I like on Pinterest. There's a board for places&spaces there, that might be of some inspiration to you.
Hi Heidi! This comment has nothing to do with these brussels sprouts (though I want to try them!) but I am a longtime reader and fan of your blog and have a burning request for you. I don't know another way to contact you besides your comments, so I guess I will ask this question here. I love the idea of tuna salad, egg salad, or chicken salad in terms of the way you can make these "salads" at the beginning of the week and then easily scoop spoonfuls of the mixture onto sandwiches for the next several days. I love how they work well with soft sandwich bread. BUT... I do not love that they are not centered on veggies! I would LOVE if you posted a recipe for a sandwich "salad", similar to these in terms of ease of eating on a sandwich, but which is all veggie. Thanks for considering this random request. And thanks for all your inspiring recipes!
HS: Off the top of my head the Broccoli Gribiche in SNED might work nicely, you could up the broccoli and scale back on the potatoes?
I love brussels sprouts just about any way they can be prepared but I've never tried them with oregano. I bet they're delish!
It's meant to be! I came to your website to search by ingredient for a brussels sprouts recipe...and what came up on the post for today: brussels sprouts. Yay! I can't wait to make this with dinner tomorrow. My boyfriend does not like them and I do, so I am trying to convert him with a delicious dish and this should do it. Thanks. :-) PS- Happy New Year! PPS- Until I read your post, I always thought that it was brussel (no s) sprouts...learned something new.
Happy New Year Heidi! Lovely looking sprouts - I do think keeping them away from water as much as possible like you have done is the way to go. I've just bought a new cookbook which has a raw sprout salad in it but I'm still working up the courage to tackle that one!
It's like you knew I have a huge bush of fresh oregano out back! Happy New Year, dollface :) P.S. Your photos are always stunning, but these in particular are pulling my heart strings.
Loved every element in this recipe, I love adding nuts to such stir fries too. The pictures look gorgeous and tempting. Brussels sprouts are hard to find here, whenever I do, this will be on my mind.
Happy New Year to you, Heidi! If I get to meet any of the people I've admired from afar -- you'd be high on the list. Thanks for the recipes, and the reminders that natural cooking can be oh-so-good.
Brussel Sprouts have definitely been an acquired taste for me, but when cooked correctly (and a little browned like you have them) - they are delicious! Happy new year!
can't believe i didn't eat these all the time as a kid!
I love trying new recipes for Brussels Sprouts. They are so delicious! Thanks
this sounds delicious...i usually eat brussels sprouts the same way every time, but i'm trying this ASAP!
Beautiful dish! I'm unable to sate my brussel sprout craving this season. Love the use of oregano - I rarely see it fresh in dishes. Happy New Year!
Happy New Year Heidi! Loved your post. I am a complete brussels sprouts freak and my hubby is too. We could eat them every night. Love, love this recipe and is a "must make" very soon. Thank you for sharing!
I don't usually mess with brussels much more than to roast them, but this is very interesting. Drizzling the oregano pesto over a frittata sounds like a fantastic idea. Sounds like you had a pretty good year, hopefully you will be coming up to Portland more in 2012!
Hi Heidi! Happy New Year! I love brussels sprouts and roast them quite often with a splash of olive oil and salt and pepper. I think I will try the oregano pesto next time to change things up a bit.
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