Roasted Brussels Sprouts with Sunflower Seeds

Ingredients

  • ¼ cup roasted unsalted sunflower seeds, roughly chopped
  • ¼ cup homemade or store-bought low sodium chicken stock, warmed
  • 2 tablespoons plus 1 teaspoon sherry vinegar
  • ½ cup lightly packed fresh parsley leaves, coarsely chopped
  • 1 teaspoon coarsely chopped fresh thyme leaves
  • ½ teaspoon coarsely chopped fresh rosemary
  • Freshly ground pepper
  • + 4 more ingredients
    • 1 tablespoon safflower oil
    • ½ teaspoon coarse salt
    • ½ pound white pearl onions, peeled
    • 1 pound medium brussels sprouts, trimmed and halved lengthwise

1. Preheat oven to 400. Toss brussels sprouts, onions, salt, and 2 teaspoons oil in a medium bowl. Season with pepper. Arrange vegetables in a single layer on a rimmed baking sheet. Roast, stirring every 10 minutes, until golden brown and tender, 30 to 35 minutes. 2. Transfer roasted vegetables ...

View full recipe at SpringPad

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