Roasted Brussels Sprouts Medley With Nori Strips

"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."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
1hr 10mins


  • 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)


  • 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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<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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