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
Ingredients
-
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
Directions
- 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.