Place a steamer basket in a large pot with a lid. Add about inch of water so that it stays below the bottom of the basket. Bring water to a boil, add Brussels sprouts, cover and cook until bright green and just fork tender, about eight to ten minutes.

Meanwhile, heat two tablespoons olive oil and butter over low heat in a skillet until butter melts. Add matzo meal and salt and stir to incorporate and brown, about two minutes. Remove from heat and stir in remaining teaspoon olive oil.

Transfer cooked Brussels sprouts to a serving bowl and toss with matzo meal.