Roasted Brussels Sprouts with Sunflower Seeds

They may be tiny, but seeds pack a powerful nutritional punch.
Martha Stewart Living, October 2008
  • Yield Serves 4
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  • 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.

Recipe Reviews

Reviews (2)

  • sweetlilella83 27 Mar, 2010

    My family and I did not care for it. We are not big onion people. I believe that there is also a mis-print in the directions regarding the oil.

  • binny2shoes 26 Nov, 2008

    This recipie won over teenagers and adults who said they would try just 1. I am making it 2x in one week it is so good.