Follow these steps for perfect results
Brussels sprouts
trimmed and halved
red onions
cut into eighths
sweet potato
cubed
parsnips
sliced
baby carrots
whole
garlic
peeled and lightly crushed
olive oil
toasted nori
cut into thin strips
toasted hazelnuts
chopped
toasted walnut oil
salt
pepper
Preheat oven to 400F.
Coat a baking sheet with cooking spray.
In a large bowl, toss together Brussels sprouts, red onions, sweet potato, parsnips, baby carrots, garlic, and olive oil, ensuring vegetables are coated with oil.
Transfer the vegetables to the prepared baking sheet.
Roast for 35 to 45 minutes, or until the vegetables are tender and browned, stirring halfway through.
While the vegetables are roasting, cut or tear each nori sheet into 4 rectangles (you should have 8 pieces).
Stack the nori pieces on top of one another, and slice into thin strips.
Transfer the roasted vegetables to a large serving bowl.
Toss with chopped, toasted hazelnuts, toasted walnut oil, and nori strips.
Season with salt and pepper, if desired, and serve.
Expert advice for the best results
For extra crispy Brussels sprouts, don't overcrowd the baking sheet.
Toss vegetables with a little balsamic vinegar after roasting for added flavor.
Everything you need to know before you start
10 minutes
Vegetables can be prepped a day ahead.
Arrange the roasted vegetables artfully in a serving bowl and sprinkle with extra nori strips and hazelnuts.
Serve as a side dish with roasted chicken or fish.
Serve warm or at room temperature.
Pairs well with the sweetness of the vegetables and the umami of the nori.
A hoppy pale ale will cut through the richness of the vegetables.
Discover the story behind this recipe
Modern vegetarian cuisine.
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