Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Brussels Sprouts with Sunflower Seeds 3.3 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 They may be tiny, but seeds pack a powerful nutritional punch. Ingredients 1 pound medium brussels sprouts, trimmed and halved lengthwise ½ pound white pearl onions, peeled ½ teaspoon coarse salt 1 tablespoon safflower oil Freshly ground pepper ½ teaspoon coarsely chopped fresh rosemary 1 teaspoon coarsely chopped fresh thyme leaves ½ cup lightly packed fresh parsley leaves, coarsely chopped 2 tablespoons plus 1 teaspoon sherry vinegar ¼ cup homemade or store-bought low sodium chicken stock, warmed ¼ 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. Cook's Notes Keeping sunflower and other seeds in the refrigerator will prevent rancidity and preserve flavor. Rate it Print