"Give your Brussels sprouts a good soak and wash. Trim the ends if they're rough or at all discolored. And then pick off any sad outerleaves. You should be left with tight, bright, little Brussels orbs. A lot of flavor here comes from letting the Brussels sprouts get super brown, like the ones pictured down below. You'll get the hang of it after one or two rounds of these and be able to adjust the heat and timing accordingly."
"Simple and special these sautéed Brussels sprouts are cooked until golden and finished with a strong drizzle of oregano oil and lots of toasted almond slices. 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."
Brussels sprouts are cleaned, trimmed, and outer leaves removed, then sautéed until deeply browned to develop maximum flavor. A garlic-oregano oil provides a pungent, herbaceous finishing drizzle. Toasted almond slices add a nutty, crunchy contrast. Larger or imperfect sprouts can be rescued by soaking, scrubbing, and trimming. Adjust stovetop heat and timing with experience to achieve even browning. Serve immediately, ideally hot from the skillet. To make a full meal, serve over farro, quinoa, rice, or atop a frittata; use leftover oregano oil as a vinaigrette or drizzle for roasted vegetables and baked potatoes.
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