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.

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Name: Oregano Brussels Sprouts Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 24 Brussel Sprouts; Olive Oil; Salt; 3/4 Cup Olive Oil; 1/4 Cup Fresh Oregano Chopped; 1/4 Cup Fresh Parsley Chopped; 1 Clove Garlic; 1/4 Teaspoon Salt; 1 Teaspoon Olive Oil; 1 Handfull Almond Slices Toasted

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INGREDIENTS

24 Brussel Sprouts
Olive Oil
Salt
3/4 Cup Olive Oil
1/4 Cup Fresh Oregano ; Chopped
1/4 Cup Fresh Parsley ; Chopped
1 Clove Garlic
1/4 Teaspoon Salt
1 Teaspoon Olive Oil
1 Handfull Almond Slices ; Toasted

INSTRUCTIONS

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.

NOTES

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Oregano Brussels Sprouts Recipe

24 Brussel Sprouts
 Olive Oil
 Salt
3/4 Cup Olive Oil
1/4 Cup Fresh Oregano Chopped
1/4 Cup Fresh Parsley Chopped
1 Clove Garlic
1/4 Teaspoon Salt
1 Teaspoon Olive Oil
1 Handfull Almond Slices Toasted

Serves 4 as a side.

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Nutrition

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Serving Size: 1 Serving (156g)
Recipe Makes: 4 Servings

Calories: 314
Calories from Fat: 232 (74%)

Amt Per Serving		% DV

	Total Fat 25.8g	34 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 17.2g
	Polyunsanturated Fat 4.6g
Cholesterol 0mg		0 %
Sodium 54.2mg		2 %
Potassium 663.4mg		17 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 9.1g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 314

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