Recipe for Hashed Brussels Sprouts With Oregano
Vegetables

HASHED BRUSSELS SPROUTS WITH OREGANO

    Yield: 4 servings

    2 cup Brussels sprouts (1 pint)
    1 tbsp Olive oil
    1 ea Garlic clove, chopped
    2 tbsp White wine
    1 1/2 tbsp Lemon juice
    1 tbsp Oregano, chopped
    Salt and pepper to taste

    1. Cut the Brussels sprouts in half vertically, then coarsely chop them.

    2. Heat the olive oil for 1 minute over medium-high heat in a large skillet. Add the Brussels sprout and the garlic and saute until the sprouts begin to char, 1-2 minutes.

    3. Turn the heat to medium-low. Add the wine and lemon juice and partially cover. Cook until the sprouts are easily pierced with a fork but not soft, about 3 minutes. Add the oregano and cook for 30 seconds. Add salt and pepper. Serve hot or warm.

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