Roasted Brussel Sprouts with Nori

Name: Roasted Brussel Sprouts with Nori
Yield: 4
Cuisine: Fusion
Ingredients: brussels sprouts; red onion; sweet potatoes, or yams; carrots; garlic; olive oil; nori; walnuts; olive oil, extra-virgin

Submitted by abrig21

Vegetable medley featuring brussel sprouts and strips of Nori (seaweed) (same stuff that’s used to wrap sushi rolls.

YIELD

4 servings

PREP

10 min

COOK

45 min

READY

55 min

Ingredients

CUPS BRUSSELS SPROUTS
trimmed and halved

LARGE RED ONION
cut into chunks

EACH SWEET POTATOES, OR YAMS
diced

CUPS CARROTS
peeled and cut into bite sized chunks

CLOVES GARLIC
one whole head, peel and hit with a knife

TABLESPOONS OLIVE OIL

SHEETS NORI
toasted, cut into strips *

⅓

CUP WALNUTS
toasted

TABLESPOON 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.