Roasted Brussel Sprouts with Sunflower or Pumpkin Seeds

By Adele • October 27, 2009 • 0 Comments

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Author Notes: My foodie friend Susan passed this recipe along to me. I'm not quite sure if its hers or not (she is a retired food consultant) but its a lovely way to serve brussel sprouts. - Adele

Serves 6

1 1/2 pound brussel sprouts
1 pound white pearl onions
kosher salt
freshly ground pepper
2 tablespoons olive oil
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
3 tablespoons red wine vinegar
1/4 cup chicken stock, warmed
1/2 cup roasted sunflower or pumpkin seeds, roughly chopped

Preheat oven to 400 F
Prepare sprouts, parboil two minutes. Drain and set aside.
Prepare onions; combine with sprouts and toss with olive oil and season with salt and pepper
Arrange sprouts and onions in a single layer on a large cookie sheet.
Roast, stirring every 10 minutes, until golden and tender (25 to 30 minutes).
Transfer to a serving dish and toss with herbs, vinegar and chicken stock. Garnish with sunflower or pumpkin seeds and serve immediately.