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.
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)
NUTRITION INFO
Serving Size: 1 (243) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 248.5
Calories from Fat 156 g63 %
Total Fat 17.4 g26 %
Saturated Fat 1.8 g9 %
Cholesterol 0 mg
0 %
Sodium 68 mg
2 %
Total Carbohydrate
21.9 g
7 %
Dietary Fiber 4.8 g19 %
Sugars 6.5 g26 %
Protein 4.5 g
9 %
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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.