sheets nori (this is the seaweed you see wrapped around sushi)
cup hazelnuts (toasted and chopped..I used brazil nuts because I couldn't find hazelnuts)
tablespoon walnut oil (toasted if you can find it)
Serving Size: 1 (243) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 156 g63 %
Total Fat 17.4 g26 %
Saturated Fat 1.8 g9 %
Cholesterol 0 mg
Sodium 68 mg
Dietary Fiber 4.8 g19 %
Sugars 6.5 g26 %
Protein 4.5 g
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.