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Oregano Brussels Sprouts

January 23, 2012

Oregano Brussels Sprouts

Oregano Brussels Sprouts

Brussels Sprouts are one of my favorite vegetables.  I’m going to tell you why they are my favorite but you really have to promise not to laugh at me, okay.  They are one of my favorite vegetables because I think they look like mini cabbages and I love all things mini.  Okay, you can stop laughing now, I know I’m not the only one 🙂

Brussels Sprouts are unlike most vegetables.  Brussels sprouts are rather high in protein.  Although the protein is incomplete it can be made complete with whole grains. This means you can skip a higher-calorie source of protein, like high-fat meat, and occasionally rely on a meal of Brussels sprouts and grains to supplement your protein intake.

Brussels sprouts are loaded with vitamin A, folacin, potassium, calcium. Brussels sprouts are one of those foods that will fill you up, without filling you out!!

Brussels sprouts are very high in fiber, and they belong to the disease-fighting cabbage family. Like broccoli and cabbage — fellow cruciferous vegetables — Brussels sprouts may help protect against cancer with their indole, a phytochemical.

Brussels sprouts are also particularly rich in vitamin K and C. Whether you choose them for their healthiness or because you love Brussels sprouts, one thing is certain: You will be getting a good-for-the-body food that is high in protein and low in fat and calories.

This recipe is absolutely amazing it brings Brussels sprouts to a whole new level.  It is a very quick and simple side dish that anyone can make.  The oregano drizzle is just like a pesto and may be used for over everything from roasted squash, frittatas, baked potatoes, or with a good amount of fresh lemon juice, as a salad vinaigrette.  This is one of my new favorite side dishes for sure!!

Oregano Brussels Sprouts

Ingredients

24 small brussels sprouts (less if you can only find larger sprouts)
extra virgin olive oil
fine grain sea salt

Oregano 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 rubbing
a big handful of toasted walnuts

To Prepare

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 little 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 min – Cook time: 8 min

Sources 101 Cookbooks
&
How Stuff Works

Oregano Brussels Sprouts

Oregano Brussels Sprouts

This recipe is perfect for those days where you don’t want to spend hours in the kitchen trying to come up with something healthy and delicious.

From our kitchen to yours,
Sydney Jones

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2 Comments leave one →
  1. January 24, 2012 4:07 am

    I think brussels sprouts are a very misunderstood veggie. And, I love them sauted like this.

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