Roasted Brussel Sprouts with Nori

• 4 cups brussels sprouts trimmed and halved
• 1 large red onion cut into chunks
• 1 each sweet potatoes, or yams diced
• 1/2 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
• 13 cup walnuts toasted
• 1 tablespoon olive oil, extra-virgin

1. Coat a roasting pan or non-stick baking sheet with cooking spray and preheat oven to 400F (200C).
2. In a large bowl add the brussel sprouts, onions, sweet potato, carrots and garlic.
3. Drizzle with olive oil and salt and pepper to taste and toss to coat.
4. Transfer the veggies to the roasting pan and arrange in a single layer if possible.
5. Try to get place the brussel sprouts cut side down to help caramelisation.
6. Roast for 30 to 45 minutes, stirring 1/2 way through cooking or until the vegetables are tender and starting to caramelize.
7. Fold and stack the nori sheets and cut into strip using a sharp knife.
8. Add the roasted vegetables to a serving bowl and toss with the walnuts, extra-virgin olive oil and nori strips.
9. Taste and adjust seasonings.
10. If desired drizzle with a bit of rice wine vinegar.

brussels sprouts, red onion, sweet potatoes, carrots, garlic, olive oil, walnuts, olive oil

Taken from recipeland.com/recipe/v/roasted-brussel-sprouts-nori-53035 (may not work)