This recipe is liked by 0 person(s). |
Roasted Brussels Sprouts with Sunflower Seeds
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Roasted Brussels Sprouts with Sunflower Seeds They may be tiny, but seeds pack a powerful nutritional punch. Ingredients | |
1 pound | medium brussels sprouts, trimmed and halved lengthwise |
1/2 pound | white pearl onions, peeled |
1/2 teaspoon | coarse salt |
1 tablespoon | safflower oil |
Freshly ground pepper | |
1/2 teaspoon | coarsely chopped fresh rosemary |
1 teaspoon | coarsely chopped fresh thyme leaves |
1/2 cup | lightly packed fresh parsley leaves, coarsely chopped |
2 tablespoons plus 1 teaspoon | sherry vinegar |
1/4 cup | homemade or store-bought low sodium chicken stock, warmed |
1/4 cup | roasted unsalted sunflower seeds, roughly chopped |
Directions 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. Transfer roasted vegetables to a serving dish, and toss with herbs, | |
vinegar, warm chicken stock, sunflower seeds, and remaining 1 teaspoon |
oil. Serve immediately.
First published
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.