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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Comments

I love brussel sprouts and I often add toasted almonds to a stir fry, but never really considered drizzling them with a sort of pesto! Yum!

Dramatic Pancake

I cannot believe I hadn't tried Brussels Sprouts until two weeks ago! Then I found a recipe on Food Coma blog they looked so good I had to try them! And now thanks to your blog I found so many different ways to cook them! :)

Mulia

Mmm, these are like your golden brussels sprouts (which I LOVE) plus herbs and almonds. Definitely giving this one a try.

Brandon @ Kitchen Konfidence

OH MY...those look delicious! I LOVE LOVE LOVE brussels sprouts...the hubby though, not so much...maybe he will like these! Pictures are awesome too:)

Jessica

Brussels sprouts are such a delight when they're nicely prepared, people often overlook them. Great recipe!

BryanP

i loooove brussel sprouts! this dish looks amazing ;)

Caitlin

All of your brussels recipes have become favourites here. Can't wait to try this one then :) happy new year!

Caffettiera

Happy New Year! Brussel sprouts are a great (healthy) way to start 2012- I like to roast mine whole with za'atar until they're almost burnt on the outside, but I think I'll have to try this recipe too!

Gabrielle

Happy 2012, Heidi! I rarely make brussels sprouts, since my boyfriend is not a big fan but maybe he will change his mind after trying some of that flavorful oregano drizzle.

Anya @SAS-does

Sounds like an event-filled but great year. I wish you a wonderful 2012. I crave brussel sprouts this time of year. I just made a recipe from the Barefoot Contessa with golden raisins and pancetta (I left out the pancetta for my vegetarian daughter). I will give your recipe a try too.

Kathleen

love brussel sprouts! this recipe amazing

Pure2raw twins

I admire how rustic your photos are. I really love the style of them. And Ah! I love brussel sprouts! My favourite is with a squeeze of lime but I might need to try out your variation!

Mara @ Elemental Custard

Amazing!!!!! I love brussel sprouts but I always cook them in the same way. This will change flavor a bit. Peace Mike

Mike @TheIronYou

Good chaos is always good! You make these brussel sprouts look so inviting!

Belinda @zomppa

A "clean stretch of road." I feel that way, too. Happy 2012, Heidi.

Jess

Looks delicious! We're experiencing a cold snap out here in Massachusetts and enjoyed your steamy broccoli-couscous soup last night. Just right. 2011 was the year when we started brewing, too. Wonderful. Would love to hear about your beer adventures thus far!

liz

Oh man, I've been craving brussel sprouts for literally weeks. Who does that?! The other day I saw a giant stalk of 'em at TJ's, and had to resist the urge to grab one. It just felt so beastly, so savage! I might have to give these a whirl, because they still seem semi-decadent without being too heavy and rich.

The Chic Teach

Looks like a great meal to start the new year with! Happy 2012!

Simply Life

Hi Heidi, Happy New Year! These brussels sprouts look great but I find it hard to go past your Brussels Sprouts Salad which in winter I make at least 1-2 times a week - it is so good! Loving the new look to the site too - the change of font and the wider photos and I am curious to know if you are planning to do an occasional 'newsletter' that is separate to your regular posts, based upon the little 'my newsletter' at the top of the page?? HS: Not for the moment Kate - still the same little update that just lets you know I've posted a new recipe. Happy new year!

KateP

Heidi, I love the simplicity of your recipes. The oregano drizzle sounds lovely. An interesting new spin for brussels sprouts. And I also agree, Super Natural Every Day is my favorite cookbook of the year. Hands down. I actually just created a kale salad and used your Miso Delicata Squash recipe as inspiration for a dressing on my blog. Happy New Year!

greenthyme

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