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  • The Main Dish
  • 30 Minutes or Less
  • Fresh from the Bakery
  • Vegetarian
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Brussels Sprouts with Oregano Oil

13 Comments

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Brussels Sprouts drizzled with freshly made oregano oil. Perfect for a side or a great main vegetarian dish over rice or quinoa.

Brussels sprouts with oregano in a white bowl

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.

Close up of cut Brussels sprouts in a white bowl after cooked

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5 from 5 votes

Brussels Sprouts with Oregano Oil

Course Vegetarian
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 4
Calories 448
Author Good Dinner Mom

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 cup extra virgin olive oil, ¼ cup oregano, ¼ cup parsley, 1 garlic clove, and ½ teaspoon 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 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

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Published on April 24, 2013

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    Recipe Rating




  1. jennifer says

    July 6, 2022 at 7:16 AM

    5 stars
    I think these could convert any Brussel sprout haters out there, they are that good!!

    Reply
    • Sally Humeniuk says

      July 8, 2022 at 10:11 AM

      Hi Jennifer, I agree with you here!

      Reply
  2. kate says

    July 6, 2022 at 7:15 AM

    5 stars
    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!

    Reply
    • Sally Humeniuk says

      July 8, 2022 at 10:12 AM

      Wow, Kate! That sounds fantastic, thanks for taking the time to let me know!

      Reply
  3. jody w says

    April 2, 2022 at 9:52 AM

    5 stars
    You had my attention with that first photograph. These were SO GOOD! Kids even ate a few! Thanks for sharing Sally the are delicious.

    Reply
  4. maryellen s says

    April 2, 2022 at 9:49 AM

    5 stars
    YES! These are my jam. Brussels and Oregano is theBEST! I added bacon before serving.

    Reply
  5. jenn says

    April 2, 2022 at 9:47 AM

    5 stars
    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 🙂

    Reply
  6. Abby @ The Frosted Vegan says

    April 27, 2013 at 5:21 PM

    I feel like brussel sprouts get such a bad rap, but they are so so good if they are cooked properly!

    Reply
    • Sally says

      April 27, 2013 at 8:40 PM

      I agree Abby! BTW, I love the name of your blog. I’ll be over to visit soon. 🙂

      Reply
  7. Sally says

    April 25, 2013 at 6:37 AM

    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!

    Reply
  8. Beth says

    April 25, 2013 at 6:15 AM

    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!

    Reply
  9. Kathy Thuet says

    April 24, 2013 at 8:35 PM

    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!

    Reply
    • Sally says

      April 24, 2013 at 10:06 PM

      Glad you like it 😉

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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