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.

Make the oregano drizzle by pulsing the remaining olive oil, oregano, parsley, garlic, and salt (1/4 tsp) 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 are ready to eat, heat 1 tablespoon of canola oil in a large skillet over medium heat. 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 until the sprouts are tender and slightly browned on the bottoms.

Once tender, uncover the sprouts, 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.