Author Notes: Hijiki can bring a mineral note to simple, starchy dishes. This one is very satisfying: comforting from the slightly caramelized parsnips and carrots and balanced with the brighter hijiki, zest, and chili flakes. This recipe uses Basic Hijiki no Nimono. —Katie Okamoto
3 to 4
tablespoon neutral oil
hot chili flakes, to taste
cup hijiki no nimono, prepared without carrots
lemon (preferably organic), washed
finishing salt, such as Maldon
- Preheat the oven to 425° F.
- 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.
- Allow the vegetables to cool slightly. Toss with hijiki no nimono, then shower with fresh lemon zest and plenty of sea salt.
Photo by James Ransom