Vegan Recipes Oregano Brussels Sprouts
Category : Vegan Recipes
With these vegan recipes, you are guaranteed to fall in love with the delicious goodness of Brussels sprouts. First, start off by washing the Brussels sprouts well. After removing the raggedy edges, cut them in half from top to bottom, and then rub each half in olive oil.
The oregano drizzle can easily be made by tossing the olive oil, oregano, parsley, garlic, and salt in a food processor on the pulse function. When you are done, the herbs should be just small specks of green. Season with more salt to taste if you think it needs it.
Right before you are ready to eat these vegan recipes, heat a tablespoon of olive oil in your largest skillet. Make sure not to overheat your skillet or it will cause the Brussels sprouts to cook too quickly. Put the sprouts in the pan (flat side down) and lightly coat them with a few pinches of salt. Cover the pan and cook for about 5 minutes. If the Brussels sprouts are tender throughout, then they are ready. If not, they should be covered back up and cooked for a few more minutes.
Once the Brussels sprouts are tender through, uncover the pan, crank the heat up, and cook the sprouts until they are deep brown. Make sure to use a spatula to toss them a few times over so that the rounded sides are slightly brown too. Remove them from the skillet and add a generous amount of almonds. These vegan recipes are best served straight from the oven.
- 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 almond slices