Roasted Roots with Hijiki

Ingredients

• 4
  
  parsnips, peeled
  
• 3 to 4
  
  carrots, peeled
  
• 1
  
  tablespoon neutral oil
  
• 
  
  hot chili flakes, to taste
  
• 1/4
  
  cup hijiki no nimono, prepared without carrots
  
• 1
  
  lemon (preferably organic), washed
  
• 
  
  finishing salt, such as Maldon
  

Directions

1. Preheat the oven to 425° F.
2. Slice parsnips and carrots into medium-sized wedges of more or less uniform size, about 2 inches long and about 3/4-inch thick. Toss with oil and chili flakes. Roast for 15 minutes, or until the vegetables are tender and beginning to caramelize, but still have some bite.
3. Allow the vegetables to cool slightly. Toss with hijiki no nimono, then shower with fresh lemon zest and plenty of sea salt.