Roasted Brussels Sprouts Medley With Nori Strips

Submitted 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
• Ingredients: 10
• Serves: 4

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)

directions

1. Preheat oven to 400'F. Coat a baking sheet with cooking spray.
2. 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.
3. 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.
4. 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.
5. When the veggies are done transfer them to a large baking dish and toss with the hazelnuts, walnut oil and nori strips.
6. Season with salt and pepper if you like.
7. Bon Appetit!