Roasted Brussel Sprouts with Nori
Vegetable medley featuring brussel sprouts and strips of Nori (seaweed) (same stuff that's used to wrap sushi rolls.
Yield
4 servingsPrep
10 minCook
45 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
brussels sprouts
trimmed and halved |
|
| 1 | large |
red onion
cut into chunks |
|
| 1 | each |
sweet potatoes, or yams
diced |
|
| ½ | cups |
carrots
peeled and cut into bite sized chunks |
|
| 12 | cloves |
garlic
one whole head, peel and hit with a knife |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | sheets |
nori
toasted, cut into strips |
* |
| ⅓ | cup |
walnuts
toasted |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
brussels sprouts
trimmed and halved |
|
| 1 | large |
red onion
cut into chunks |
|
| 1 | each |
sweet potatoes, or yams
diced |
|
| 118 | ml |
carrots
peeled and cut into bite sized chunks |
|
| 12 | cloves |
garlic
one whole head, peel and hit with a knife |
|
| 3E+1 | ml |
olive oil
|
|
| 2 | sheets |
nori
toasted, cut into strips |
* |
| 79 | ml |
walnuts
toasted |
|
| 15 | ml |
olive oil, extra-virgin
|
|
Directions
Coat a roasting pan or non-stick baking sheet with cooking spray and preheat oven to 400℉ (200℃).
In a large bowl add the brussel sprouts, onions, sweet potato, carrots and garlic. Drizzle with olive oil and salt and pepper to taste and toss to coat. Transfer the veggies to the roasting pan and arrange in a single layer if possible. Try to get place the brussel sprouts cut side down to help caramelisation. Roast for 30 to 45 minutes, stirring ½ way through cooking or until the vegetables are tender and starting to caramelize.
Fold and stack the nori sheets and cut into strip using a sharp knife.
Add the roasted vegetables to a serving bowl and toss with the walnuts, extra-virgin olive oil and nori strips.
Taste and adjust seasonings.
If desired drizzle with a bit of rice wine vinegar.
