Recipe: Oregano Pesto Brussels Sprouts


Eat Your Brussels Sprouts

Last night, I was trying to decide what to serve for a side dish, and thankfully Publix came to the rescue.  You’ve just got to love a grocery store that prepares simple meals to taste as you shop.

I remember seeing the word “Brussels Sprout” and immediately said to myself “Ew, I don’t like Brussels Sprouts.” But, with a little encouragement by the friendly Publix staff, I tried them and fell in love.

20141009_195749So much so, they were my side dish two nights in a row.  Now I want to share this simple recipe with you!


Oregano Pesto Brussels Sprouts


1 1/4 Brussels sprouts, quartered

4 cloves garlic, finely chopped

1 tablespoon fresh oregano leaves, finely chopped

1/4 cup basil pesto

2 tablespoons olive oil

1/2 cup crumbled tomato/basil feta cheese


Trim and quarter Brussels sprouts; chop garlic and oregano


1. Combine Brussels sprouts, garlic, and pesto until evenly coated.

2. Preheat large saute pan on medium 2-3 minutes. Place oil in pan, then add Brussels sprouts; cook 7-8 minutes or until sprouts are tender.

3. Remove pan from heat; top with cheese and oregano. Serve.

4. Enjoy 🙂


Leave a Reply