Roasted Brussels Sprouts Medley With Nori Strips

Name: Roasted Brussels Sprouts Medley With Nori Strips
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 2 1/2 cups Brussels sprouts (trimmed and halved); 2 small red onions (cut into 8ths, about 1 1/2 cups); 1 medium sweet potato (cubed 1 1/2 cups); 3 small parsnips (sliced 1 1/2 cups); 1 1/2 cups whole baby carrots; 10 garlic cloves (slightly crushed and peeled); 2 tablespoons olive oil; 2 sheets nori (this is the seaweed you see wrapped around sushi); 1/3 cup hazelnuts (toasted and chopped..I used brazil nuts because I couldn't find hazelnuts); 1 tablespoon walnut oil (toasted if you can find it)

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Recipe by Chef Joey Z.

I get the Vegetarian Times Magazine and this is one of the great recipes I found in the January 2010 edition. The vegetables are so colorful and the flavor of this dish is outstanding.

READY IN: 1hr 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₂

cups Brussels sprouts (trimmed and halved)
2

small red onions (cut into 8ths, about 1 1/2 cups)
1

medium sweet potato (cubed 1 1/2 cups)
3

small parsnips (sliced 1 1/2 cups)
1 ¹⁄₂

cups whole baby carrots
10

garlic cloves (slightly crushed and peeled)
2

tablespoons olive oil
2

sheets nori (this is the seaweed you see wrapped around sushi)
¹⁄₃

cup hazelnuts (toasted and chopped..I used brazil nuts because I couldn't find hazelnuts)
1

tablespoon walnut oil (toasted if you can find it)

DIRECTIONS

Preheat oven to 400'F. Coat a baking sheet with cooking spray.
Toss the brussels sprouts, onion, sweet potato, parsnips, carrots, and garlic in the olive oil in a large bowl. Make sure all the veggies are well coated.
Transfer your coated veggies to the prepared baking sheet and roast 35-40 minutes or until the veggies are tender and browned. Stir them 1/2 way through to ensure the tops of the veggies also get browned.
While the veggies are cooking put the nori sheets one on top of the other and roll in a cigar shape. With a sharp pair of scissors cut it in little pieces. When the piece uncoil they should be in long strands. Set them aside.
When the veggies are done transfer them to a large baking dish and toss with the hazelnuts, walnut oil and nori strips.
Season with salt and pepper if you like.
Bon Appetit!

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