To make a meal of this, serve over quinoa, rice, or on top of a frittata. Use leftover Oregano Drizzle over everything from roasted squash, frittatas, baked potatoes, or with a good amount of fresh lemon juice, as a salad vinaigrette.
24 small brussels sprouts (less if you can only find larger sprouts)
extra virgin olive oil
fine grain sea salt
3/4 cup extra-virgin olive oil