Brussels Sprouts with Oregano and Parsley

8 15 263
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 4
Brussels Sprouts with Oregano and Parsley
Health Highlights


1/4 cup whole Almonds, raw (toasted, slices)
24 sprout Brussels sprouts
1/2 tbsp Olive Oil, Extra Virgin
1 clove(s) Garlic
1/4 cup Olive Oil, Extra Virgin
1/3 cup Oregano, dried (fresh, chopped)
1/3 cup Parsley, fresh (chopped)
1 tsp Salt


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.

Nutrition Facts

Per Portion

Calories 263
Calories from fat 185
Calories from saturated fat 25.9
Total Fat 20.6 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 13.6 g
Cholesterol 0
Sodium 626 mg
Potassium 618 mg
Total Carbohydrate 16.8 g
Dietary Fiber 8.2 g
Sugars 3.2 g
Protein 6.6 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 1.6

Energy sources


Meal Type(s)