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
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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 saltOregano 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 rubbinga 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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Comments
Hi, One of your soups was featured here.
http://bizzybakesb.blogspot.com/2012/01/here-comes-tuesday-when-chaya-lets-me.html
Stop by, if you have a moment.
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.
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.
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!
Wow Heidi, that sounds like quite a lot to do in a year. Thanks for sharing your life and your recipes. Happy New Year.
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!
lovely…..
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. http://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!
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.
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 🙂
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…..
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!
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!
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.
Wow, 3/4 of a cup of olive oil for 24 brussels spouts.
They should taste good when they’re drenched with that much fat.
HS: Hi moles, my apologies if that wasn’t clear. That olive oil was to make the oregano drizzle – you’ll have a lot left over to use later in the weeks. It’s just not worth the effort to make a smaller amount. Hope that makes sense.
How do you manage depth-of-field so precisely? That colander shot is amazing. (I’m guessing you’re shooting SLR and don’t have more sophisticated view cam tools available.)
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!
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.
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
Good chaos is always good! You make these brussel sprouts look so inviting!
A “clean stretch of road.” I feel that way, too. Happy 2012, Heidi.
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!
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!
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!
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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