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
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Ingredients
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1 1/2 pounds
brussel sprouts
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1 pound
white pearl onions
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kosher salt
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freshly ground pepper
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2 tablespoons
olive oil
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1 teaspoon
finely chopped rosemary
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1 teaspoon
finely chopped thyme
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3 tablespoons
red wine vinegar
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1/4 cup
chicken stock, warmed
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1/2 cup
roasted sunflower or pumpkin seeds, roughly chopped
Directions
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Preheat oven to 400 F
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Prepare sprouts, parboil two minutes. Drain and set aside.
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Prepare onions; combine with sprouts and toss with olive oil and season with salt and pepper
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Arrange sprouts and onions in a single layer on a large cookie sheet.
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Roast, stirring every 10 minutes, until golden and tender (25 to 30 minutes).
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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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