Make Ahead

Roasted Brussel Sprouts with Sunflower or PumpkinĀ Seeds

October 27, 2009
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  • Serves 6
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

What You'll Need
  • 1 1/2 pounds 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
  1. Preheat oven to 400 F
  2. Prepare sprouts, parboil two minutes. Drain and set aside.
  3. Prepare onions; combine with sprouts and toss with olive oil and season with salt and pepper
  4. Arrange sprouts and onions in a single layer on a large cookie sheet.
  5. Roast, stirring every 10 minutes, until golden and tender (25 to 30 minutes).
  6. Transfer to a serving dish and toss with herbs, vinegar and chicken stock. Garnish with sunflower or pumpkin seeds and serve immediately.
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