Roasted Brussels Sprouts Medley With Nori Strips

READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    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 12
    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)
  • 13
    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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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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