by Adele
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my 3 recipes »
Adele's Notes:
1 1/2 pound brussel sprouts Ask a question about this ingredient
1 pound white pearl onions Ask a question about this ingredient
kosher salt Ask a question about this ingredient
freshly ground pepper Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 teaspoon finely chopped rosemary Ask a question about this ingredient
1 teaspoon finely chopped thyme Ask a question about this ingredient
3 tablespoons red wine vinegar Ask a question about this ingredient
1/4 cup chicken stock, warmed Ask a question about this ingredient
1/2 cup roasted sunflower or pumpkin seeds, roughly chopped Ask a question about this ingredient
Preheat oven to 400 F
Ask a question about this stepPrepare sprouts, parboil two minutes. Drain and set aside.
Ask a question about this stepPrepare onions; combine with sprouts and toss with olive oil and season with salt and pepper
Ask a question about this stepArrange sprouts and onions in a single layer on a large cookie sheet.
Ask a question about this stepRoast, stirring every 10 minutes, until golden and tender (25 to 30 minutes).
Ask a question about this stepTransfer to a serving dish and toss with herbs, vinegar and chicken stock. Garnish with sunflower or pumpkin seeds and serve immediately.
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
