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.

Oregano Brussels Sprouts

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.

Brussels Sprouts

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

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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

Oregano Drizzle
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

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Ooh. I usually pan fry mine just a bit (so they get that pretty green and soften up) with toasted sesame oil and soy sauce - very good combination, but I'll be sure to try this recipe too, when I have the ingredients on hand!


I made these last night and they were great. It was my first time cooking brussel sprouts. I used 1/2c. of olive oil instead of 3/4 cup, I served it with butternut squash soup and brown rice, and added a little bit of crumbled feta as a finish touch on top of the sprouts. Lovely!


Happy New Year Heidi! I love your recipe of sprouts and I think it is perfect with almonds. I will try it today for the lunch.

sissi - recetas faciles

All I need is a little fresh oregano, and I have everything I need to make this. I always love new ways to make brussels sprouts

Tasha @Tashasdish

We made this dish tonight for dinner. So lovely amazing! Thanks, especially for all the great details.


i absolutely love the blog design. you could almost miss it by not looking too hard, but it looks lovely. esp. the fine typographic tweaks. great job!!!
HS: Thanks Maya :)


mmm this looks fantastic. Brussels Sprouts are definitely one of my favorite vegetables.


I agree with Cozy H.: the almonds are great here. And love the green against the gray San Fran light!


I LOVE the addition of almonds to these sprouts. Seems like their nuttiness would be such a great compliment! And oregano pesto seems just the thing to brighten up these gray winter days. Gorgeous, as always!

The Cozy Herbivore

Wow Heidi, that sounds like quite a lot to do in a year. Thanks for sharing your life and your recipes. Happy New Year.

Maria @ Sinfully Nutritious

I hated mini cabbages (as I called them) when I was a kid. But I have now come to love them. This dish looks amazing!


This will be on the list for next summer, since oregano and parsley grow like gangbusters in our yard! We'll probably have to try it before then, though! I wish basil grew like the oregano and the parsley! LOL! We have a new love for Brussels sprouts in our house, in the last few years.


Such a simple and lovely recipe and such an exciting year to leave behind. Hope this next one is balanced with adventure and restful reflection.


Hi, Heidi--I just wanted you to know that it was a brussels sprout recipe that originally made me a fan. I already liked them, but the way you cook them has made them nearly a religion! I also loved how opinionated you are about egg salad--and now I add lemon zest to lots of things, even my husband's family's traditional Italian classics. My daughter became a vegetarian last year, and your yummy recipes have saved the rest of the family from despair. And even if I don't cook one of your recipes, the pictures make me happy because they are so beautiful. So, for all those gifts, a big thank you and best wishes for a wonderful New Year.
HS: Thanks Teresa, and happy new year to you too!

Teresa Bueti


Rocky Mountain Woman

I made this last night and my husband and I loved it. It's a new staple for our household. I can't believe I spent my entire childhood without this wonderful vegetable.


Love this and your whole blog. And we both were in Marfa this year! Brussels Sprouts forever!


Loving this recipe - I'm slightly obsessed with brussel sprouts right now :)


Hej Heidi... I love your recipes, and I have this bread recipe you just have to try. It is Sollenbronx bread.Scandinavian bread at its best. Please check out my blog for the recipe. Seeds,mixed nuts,dried fruits, so beautiful. This bread screams 101 Cookbooks!! Happy New Year. www.nicoleseguin.blogspot.com


hi heidi! just made these tonight for ion and I and we loved them! thank you!
HS: Happy new year Kel - hope to see you soon. xo-h


I NEVER tire of brussels sprouts, and this herbal recipe seems like a great, refreshing version.


some of the best meals come together in the moment, don't they? i love the idea of this oregano pesto, imagining it lovely on sweet roasted squash, or white beans, or summer zucchini, or or or... happy new year, heidi, and happy clean slate!
HS: Thanks Molly - happy new year to you too! And yes, I think the oregano is great on a whole list of things. :)


I made this for lunch. Serving size: 1 ;)


I just recently got into brussels sprouts and this recipe looks amazing, can't wait to try it! I wish they hadn't gotten such a bad rap when I was younger, I missed out for too long.


Happy New Year! I recently start trying brussel sprouts and this recipe looks yummy. However, I don't have oregano handy, can I use thyme instead since I have a big bunch at hand?


your previous golden crusted brussels sprouts sparked in me a love for the sprouts ... my mother detested the mushy ones of her childhood, and while she thankfully never forced them on us growing up, i'm glad i no longer miss out on this delicious cold-weather veg. excited to try this recipe soon! p.s. the new blog design looks great!


This recipe looks DIVINE! I've always just steamed my sprouts but sauteing them looks way better!

healthy sprouts

nice! i usually roast my sprouts with olive oil salt and pepper till golden brown, you gotta carmelize! cant wait to try this recipe


I love brussel sprouts in any manner, but have never tired making pesto. My favorite way to prepare them is to cut them in half, place them in a baking pan with olive oil, lots of garlic, oinions and a little salt, roast for 30 to 45 minutes.


I love Brussels sprouts. Usually, I just simply roast them with some olive oil, salt, and pepper. They caramelize beautifully on the outside and are soft and juicy on the inside. Like a little present. I definitely need to try this version! I think vegetables are amazing! Love them.

Kartik @ Bakeology 101

Enjoyed your recipe for green lentil soup with curried brown butter as a starter on New Year's Eve. Used the green split peas and scallion instead of chives and we all enjoyed it very much. Thank you for the beautiful photos you post,too.


Seems like you had a great 2011. I wish you all the best in 2012 and hope to find many more inspiring recipes over here :)

Marta @ I love breakfasts!

I love brussels sprouts! I will have to try this. Last week, I sauteed brussels sprouts with leeks and dried cherries and then added a drizzle of almond butter and ate with brown rice. Thanks!


OMG. Delicious!!!! I had to remove the almonds and add a splash of lime juice. Served over spicy mushroom rice left over in the fridge. I selfishly packed the rest away for lunch tomorrow. Partner "mmm, what smells so good?" told him I ate it all. Bad girlfriend.....

Susan owen

omg. i have that same colander. my parents had it when they were first married.


This sounds great. Also, if you ever decided to post about your brewing experiences, with or without recipes, I can guarantee at least one avid reader! Happy New Year!


These are also amazing with shallots added along with sprouts and have also thrown in some feta cheese and had them room temp for a salad! Thanks for bringing sprouts back..
HS: Great call Robyn.


I love brussels sprouts. And I love your postings! Thank you for being my best discovery of 2011!


Hi Heidi! I received this book for Christmas and I love it! I can't wait to "cook" my way through it. Happy New Year!


Moles, the 3/4 cup oil was for the entire pesto recipe, not the brussels sprouts.


This looks delish! Can't wait for some brussel sprouts to pop up in the garden so I can try this!


This is what I needed to get on the B sprout wagon. Thank you. The kids got me your book as a gift. Nice job!

Rob Martens

Hi Heidi, I have a sense of a great year ahead also! What I wanted to share is that your work is a big part of it. I have been looking for a long time and when I found your blog and books, I knew this is a way of looking at food that I would love and enjoy. Love both of your books and am starting the long list of checked recipes today! Happy New Year and Thanks!


Hey Heidi. one of my goals for 2012 is to brew my own beer. What is the best method of starting? or learning how?
HS: Hi Louisa, I think I learned in a pretty atypical fashion. My brother-in-law taught me over the past couple years, and I started on a 10 gallon all-grain system straight out of the gate. On top of that, I read a lot about it, watched a lot of videos, listened to pod casts, generally geeked out, etc. Most people start out doing small-batch extract brews, and there are a bunch of places that sell kits for that. Also, there might be classes in your community? It might be worth looking into. Have fun. -h


What kind of camera do you use? Your photos are just awesome!! I want to buy a new camera and am trying to research what to buy. Any insight you can provide is appreciated. Thanks. HS: Hi Summer - Thanks - I switch around quite a bit. Sometimes I use a DSLR with a 50mm lens, other times I use a little point&shoot. These shots were point & shoot. I'm long overdue for a photo related post, soon!


Oregano pesto sounds good! Just an additional flavor.


Am I the only one who actually enjoys unadulterated steamed Brussels sprouts? But since my favorite herb is oregano, I am looking forward to trying your recipe and broadening my horizons. Thanks Heidi.


Hi Heidi, I love the fact that you've looked beyond the aesthetics of the brussel sprouts and even if they were a little past their prime, you've managed to give them a second delicious life by pairing them with a few other ingredients. Perfect!

Anna @ the shady pine

Happy new year, Heidi! I've recently fallen for Brussels sprouts and have been trying various ways to cook them. I think you've got the perfect technique here. Can't wait to try! As always, thank you!

Cookie and Kate

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