1 medium sweet potato, cubed
1 parsnip, sliced
1 turnip, cubed
1 1/2 cups whole baby carrots
10 cloves garlic, peeled and lightly crushed
2 Tbs olive oil
2 sheets toasted nori
1/3 cup chopped, toasted hazelnuts
1 Tbs toasted walnut oil
1) Preheat oven to 400F. Coat baking sheet with cooking spray.
2) Toss together Brussels sprouts, sweet potato, parsnips, turnip, carrots, garlic and olive oil in large bowl, making sure vegetables are coated with oil. Transfer vegetables to prepared baking sheet, and roast 35 to 45 minutes, or until vegetables are tender and browned, stirring halfway through.
3) Meanwhile, cut or tear each nori sheet into 4 rectangles (you should have 8 pieces). Stack pieces on top of one another, and slice into thin strips.
4) Transfer vegetables to large serving bowl, and toss with hazelnuts, walnut oil and nori strips. Season with salt and pepper, if desired.
Review: I bought a bag of prediced parsnips and turnips at Trader Joes. It said it was good until 11/11/2011, but my bag grew moldy inside and I had to toss them out. Even with that tossed, this dish made a lot of food! I also took a savings move by not buying a package of nori strips (about $6) and instead bought a package of seaweed snacks ($1). Trader Joes' seaweed snacks are just little sheets of toasted nori. It was the perfect amount, and I crumbled them over the top of the veggies. This was soooo good, though my Brussels sprouts were a little over cooked. Next time, I'll probably saute them and roast everything else. Yum!!!
Adapted from:
http://www.vegetariantimes.com/recipe/roasted-brussels-sprouts-medley-with-nori-strips/
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