Brussels Sprouts drizzled with freshly made oregano oil. Perfect for a side or a great main vegetarian dish over rice or quinoa.
Brussels sprouts are one of my favorite vegetables and I used to feel like I was part of a minority who felt the same way, but I think the rest of the world is catching on. Brussels sprouts, when sautéed or roasted are amazing. Boil them and, well forget it. So, I give you Brussels sprouts with Oregano Oil drizzle! Between the caramelizing on the sprouts and the oregano and parsley in the oil, these are a perfect side or serve over brown rice for a vegan main dish! Also great tossed with a little parmesan for a vegetarian main dish.
Brussels Sprouts with Oregano Oil
Servings 4
Calories 448
Ingredients
- 24 small brussels sprouts
- 2 tablespoons extra-virgin olive oil
Oregano Oil Ingredients:
- ¾ cup extra-virgin olive oil
- ¼ cup fresh oregano, chopped
- ¼ cup fresh parsley, chopped
- 1 large garlic clove
- ½ teaspoon salt, plus more to taste
Instructions
- Wash the brussels sprouts well. Trim the stem ends and cut in half from stem to top (quarter, if using larger sprouts) and place in a bowl with the extra virgin olive oil. Toss to coat the sprouts with the oil.
Make the Oregano Oil:
- Pulse ¾ a cup of extra virgin olive oil, ¼ a cup of oregano, ¼ a cup of parsley, 1 garlic clove , and ½ a teaspoon of salt in a food processor until the herbs are just little flecks of green. Season with more salt if needed, and set aside.
- 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 6 minutes; until the sprouts start to caramelize. 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 sprouts are tender and brown on the flat sides, uncover, turn up the heat, and cook a few minutes more, turning with a spatula to get some browning on the rounded side. Remove from heat and just before serving, toss with as much (or little) oregano oil as you like.
- Serves 4 as a side or 3 as a main dish over rice or quinoa.
Nutrition Facts
Brussels Sprouts with Oregano Oil
Amount Per Serving (1 g)
Calories 448
Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 6g38%
Polyunsaturated Fat 5g
Monounsaturated Fat 32g
Sodium 323mg14%
Potassium 506mg14%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 3g3%
Protein 4g8%
Vitamin A 1227IU25%
Vitamin C 102mg124%
Calcium 103mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Adapted from 101 cookbooks
I think these could convert any Brussel sprout haters out there, they are that good!!
Hi Jennifer, I agree with you here!
Just made this over the weekend and served it over a mushroom couscous. DELICIOUS! Everyone raved about how amazing the Brussels were. Thank you for sharing Sally!
Wow, Kate! That sounds fantastic, thanks for taking the time to let me know!
You had my attention with that first photograph. These were SO GOOD! Kids even ate a few! Thanks for sharing Sally the are delicious.
YES! These are my jam. Brussels and Oregano is theBEST! I added bacon before serving.
Brussels sprouts are my favorite veggie! I’m always looking for ways to spice ’em up! This is perfect! Thanks for sharing the recipe Sally, looks wonderful delicious 🙂
I feel like brussel sprouts get such a bad rap, but they are so so good if they are cooked properly!
I agree Abby! BTW, I love the name of your blog. I’ll be over to visit soon. 🙂
Beth, yes you just toss with the oil before serving. I will read the recipe again and make that step more clear. Thanks and let me know how you like it!
This sounds yummy and I want to try it. I’m a bit confused (maybe didn’t read the recipe well enough). When do you add the oregano oil? Do you toss it with the sprouts before cooking, add to the pan while cooking, or add after cooking?
Now that I looked back on the recipe, I think it must be after cooking. Is that right?
Thanks for sharing the great recipes!
OHHHH I sooo cannot wait to try this recipe!! I am a convert to Brussel Sprouts…learned from a wonderful friend, years ago, just how good they can be…now I have taught my youngest daughter. I am sure she will enjoy these as much as I will!! Thank you for sharing!
Glad you like it 😉