Roasted Brussels Sprouts with Sunflower Seeds

By mamapig

Ingredients

• 1 lb med brussels sprouts, trimmed and halved lengthwise
• 1/2 lb white pearl onions, peeled
• 1/2 tsp. coarse salt
• 1 Tbsp. safflower oil
• Freshly ground pepper
• 1/2 tsp. coarsely chopped fresh rosemary
• 1 tsp. coarsely chopped fresh thyme leaves
• 1/2 cup lightly packed fresh parsley leaves, coarsely chopped
• 2 Tbsp. plus 1 tsp. sherry vinegar
• 1/4 cup homemade or store-bought low sodium chicken stock, warmed
• 1/4 cup roasted unsalted sunflower seeds, roughly chopped

Preparation

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