| 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. |
| 3 | Add the brussels sprout and the garlic and saut?until the sprouts begin to char, 1-2 minutes. |
| 4 | Turn the heat to medium-low. |
| 5 | Add the wine and lemon juice and partially cover. |
| 6 | Cook until the sprouts are easily pierced with a fork but not soft, about 3 minutes. |
| 7 | Add the oregano and cook for 30 seconds. |
| 8 | Add salt and pepper. |
| 9 | Serve hot or warm. |
| 10 | "the occasional vegetarian" by karen lee |
