Crunchy Roasted Brussels Sprouts

I have not totally given up on brussels sprouts. I bought some fresh ones (I used frozen before) and will try this recipe from Andrea Chesman's Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables.

Roasting is one of my favorite way to prepare Brussels sprouts because it brings out their sweet flavors. Adding shallots and garlic adds more sweetness and flavor, and the pumpkin seeds add a delicious crunch. Whether you consider yourself a fan of the unruly sprout or not, you may find yourself loving this dish.

1-1/2 lbs Brussels sprouts, trimmed and halved or quartered if large

2 shallots, diced

4 garlic cloves, minced

1/4 cup pumpkin seeds

3 tablespoons extra-virgin olive oil

Coarse sea salt or kosher salt

1. Preheat the oven to 425F. Lightly oil a large sheet pan (preferred) or large shallow roasting baking pan.
2. Mound the Brussels sprouts, shallots, garlic, and pumpkin seeds on the sheet pan, drizzle the oil over them, and toss gently to coat. Spread in a single uncrowded layer.
3. Roast for about 15 minutes, shaking the pan occasionally for even cooking, until the sprouts are tender and lightly browned.
4. Transfer the mixture to a serving bowl and sprinkle with salt. Serve immediately.

Toasted Seed Snacks

1. Wash pumpkin or squash seeds and discard any fibers. Arrange in a single layer on a baking sheet and allow to dry overnight.
2. Preheat the oven to 250F.
3. Drizzle the seeds with oil and toss to coat. Spread the seeds on the baking sheet. Salt generously. Bake about 45 minutes, until browned and crunchy.
4. Crack the seeds, discard the shells, and enjoy the seed kernels within.
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