You’ve probably got your entire Thanksgiving meal prepared by now. No? Then, perhaps the meal is planned and the groceries are purchased! Really? No? Well, have I got a delicious vegetable side recipe for you! Brussels sprouts! Ok, if you’re still reading then there’s still hope. If you haven’t tried sprouts since you were 12, then I invite you to try this easy side tomorrow and be prepared to eat every single sprout on your plate. I’m serious. In fact, you may want to double the recipe. Admittedly, I had not touched a sprout since before puberty until about two years ago. I went to a cooking class at The Olive and behold, I actually paid good money to eat Brussels sprouts.
What I discovered at that lunch class was that just about any vegetable becomes insanely delicious with a “little boost” from balsamics and oils. Since then, I’ve carmelized them in Garlic Olive Oil with a finishing splash of Sicilian Lemon Balsamic. I’ve roasted with 18 Year Traditional Balsamic and a sprinkling of Black Truffle Salt. I could go on and on. These Oregano Pesto Sprouts are my latest discovery with a little help from my friends at Publix. I’ve used both the Feta cheese and the Asher Blue Cheese from our Cheese Counter to make this dish. Both were equally delicious!
1 pound Brussels sprouts, quartered
1/4 cup Delizia Basil Pesto
1 tsp. chopped garlic
2 Tbsp. Bodacious Olive Basil Olive Oil
1 Tbsp. fresh oregano leaves, finely chopped
1/2 cup crumbled feta, blue or goat cheese (whichever you prefer! All are delicious!)
Trim and quarter fresh Brussels sprouts; combine with pesto and garlic until evenly coated. Preheat a large saute pan on medium heat for 2 to 3 minutes. Place oil in pan, then add Brussels sprouts. Cook and stir 7 to 8 minutes or until sprouts are tender. Chop oregano. When sprouts are tender, remove from heat and top with cheese and oregano. Serve and enjoy!