Sautéed Brussels Sprouts with Garlic-Oregano Oil
Simple and special these sautéed Brussels sprouts are cooked until golden and finished with a strong drizzle of oregano oil and lots of toasted almond slices. Up your Brussels sprout game!
These Brussels sprouts are just a ditty of a recipe, really. I threw them together as part of a quick lunch. And 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 garlic-oregano "pesto" oil I always seem to have around (because I can’t get enough of it) made for a nice drizzle, and a handful of toasted almond slices was just the right nutty, crunchy finishing touch.
A couple tips
Give your Brussels sprouts a good soak and wash. Trim the ends if they're rough or at all discolored. And then pick off any sad outerleaves. You should be left with tight, bright, little Brussels orbs.
A lot of flavor here comes from letting the Brussels sprouts get super brown, like the ones pictured down below. You'll get the hang of it after one or two rounds of these and be able to adjust the heat and timing accordingly. Everyone's stovetop has a slightly different personality to get to know.
Enjoy immediately. I like these hot off the skillet!
More Brussels Sprouts recipes
- Golden Crusted Brussels Sprouts
- Caramelized Brussels Sprouts and Apples with Tofu
- Brussels Sprout Salad
- all Brussels Sprout recipes
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Sautéed Brussels Sprouts with Garlic-Oregano Oil
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
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Wash and drain 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.
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Make the garlic-oregano oil 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.
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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.
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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
Related Recipes
Golden Crusted Brussels Sprouts: Five Ways
A quick and easy Brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender Brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese.
Caramelized Brussels Sprouts and Apples with Tofu
A Brussels sprout recipe for people who think they might not like them. Shredded Brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.
Brussels Sprout Salad
A shredded Brussels sprout salad recipe, slaw-like in spirit, accompanied by lots of toasted hazelnuts, plus shard after shard of aged cheese. The sprouts are tossed with a few glugs of olive oil and a big squeeze of fresh, fragrant lemon juice. Really delicious!
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Comments
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.
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!
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
We made this dish tonight for dinner. So lovely amazing! Thanks, especially for all the great details.
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!
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.
Thanks Teresa, and happy new year to you too!
lovely…..
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 🙂
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.
hi heidi! just made these tonight for ion and I and we loved them! thank you!
Happy new year Kel – hope to see you soon.
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!
Thanks Molly – happy new year to you too! And yes, I think the oregano is great on a whole list of things.
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.
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!
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 made this for lunch. Serving size: 1
😉
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.
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.
omg. i have that same colander. my parents had it when they were first married.
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.
This looks delish! Can’t wait for some brussel sprouts to pop up in the garden so I can try this!
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!
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!
Oregano pesto sounds good! Just an additional flavor.
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…..
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!
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!
SNED was one of my favorite cookbook of last year…it is easily the most used. I just made the harissa ravioli last night. They were so good! I love the idea of sprouts and oregano together, and I have a ton growing right now of all different varieties.
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!
Hi Heidi – Happy New Year! This post could not come at a more perfect time. I have a big bag of brussels sprouts staring at me from my fridge!
i had never cooked brussel sprouts before i discovered your caramelized brussel sprout recipe. now, i can’t get enough of them! thanks for a new recipe to add to my repertoire! happy new year, heidi and best wishes for a wonderful 2012! (come back to portland soon!)
I love brussel sprouts, and have been trying to find recipes to ease my husband into eating them as well. I think this would go over nicely.
I LOVE Brussels Sprouts; I just ate a bunch this afternoon. Can’t seem to get enough of them lately.
Lovely recipe, Heidi.
Happy New Year to you.
oxo
This looks fantastic! I always need new ways to serve brussels sprouts. I like the new look of your blog, by the way – sorry if it isn’t new, I just noticed! Looks great!
Sometimes it feels so gratifying to turn a sow’s ear into a silk purse- making a good dish out of some veg that’s not looking too perky in the fridge. I fell in love with oregano picking it from my garden this year, and now I use it quite often. Looking forward to trying Brussels with oregano pesto.
The bag of slightly sad sprouts waiting in the fridge for tonights dinner just got (re)inspired with this new twist. Thanks!
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!
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! 🙂
Mmm, these are like your golden brussels sprouts (which I LOVE) plus herbs and almonds. Definitely giving this one a try.
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:)
Brussels sprouts are such a delight when they’re nicely prepared, people often overlook them. Great recipe!
i loooove brussel sprouts! this dish looks amazing 😉
All of your brussels recipes have become favourites here. Can’t wait to try this one then 🙂
happy new year!
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!
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.
love brussel sprouts! this recipe amazing
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!
Amazing!!!!! I love brussel sprouts but I always cook them in the same way.
This will change flavor a bit.
Peace
Mike
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!
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!
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.
Looks like a great meal to start the new year with! Happy 2012!
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.
Simple. Fresh. Perfect!
What a neat way to serve the brussels sprouts- always looking for ways to spruce up my veggies!
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.
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!
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!
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