Sautéed sprouts with garlic-oregano oil

Photo: 101 Cookbooks

Small sprouts browned flat side down, then a bright green oil of fresh oregano, parsley and garlic poured over, and toasted almonds on top. Thirteen minutes, start to finish.

From Heidi Swanson at 101 Cookbooks · @heidijswanson

The herb oil is the whole idea: make extra, it's good on eggs, beans and toast all week.

You need

• 24 small Brussels sprouts (fewer if they're large)
• 1 tbsp extra-virgin olive oil, plus more for rubbing
• Fine sea salt
• For the garlic-oregano oil: 3/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh oregano
• 1/4 cup chopped fresh parsley
• 1 large garlic clove
• 1/4 tsp fine sea salt, plus more to taste
• A big handful of toasted sliced almonds

How to make it

1. Make the garlic-oregano oil: pulse 3/4 cup oil, the oregano, parsley, garlic and 1/4 teaspoon salt in a food processor until the herbs are tiny green flecks. Taste, add salt if needed and set aside.
2. Wash and dry the sprouts, trim the stem ends and pull off any ragged outer leaves. Halve them (quarter big ones) and rub each piece with a little oil so it holds together.
3. Heat 1 tablespoon oil in your largest skillet over medium heat; not higher, or the outsides brown before the middles cook. Lay the sprouts in flat side down in a single layer, sprinkle with salt, cover and cook 3 to 5 minutes, until just tender when pierced.
4. Uncover, turn the heat up to medium-high and cook until the flat sides are deep brown and caramelized, tossing once or twice with a metal spatula to color the rounded sides.
5. Off the heat, drizzle with as much of the garlic-oregano oil as you like and toss. Top with the toasted almonds and serve.

Written in our own words from Heidi Swanson's recipe, with their quantities. The original: Sautéed sprouts with garlic-oregano oil, 101 Cookbooks.

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