New This Month

Roasted Brussels Sprouts with Sunflower Seeds


They may be tiny, but seeds pack a powerful nutritional punch.

  • Servings: 4

Source: Martha Stewart Living, October 2008


  • 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


  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 to a serving dish, and toss with herbs, vinegar, warm chicken stock, sunflower seeds, and remaining 1 teaspoon oil. Serve immediately.

Cook's Notes

Keeping sunflower and other seeds in the refrigerator will prevent rancidity and preserve flavor.

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