Sheet-Pan Kombu Seaweed and Tagliatelle Bowl
- Brussels sprouts196 g84 kcal
- Cardamom5 g16 kcal
- Chives1 bunch9 kcal
- Coconut oil27 ml241 kcal
- Daikon radish1 piece63 kcal
- Dried parsley6 g18 kcal
- Kombu seaweed343 g147 kcal
- Marjoram1 bunch16 kcal
- Ranch dressing207 ml890 kcal
- Sea salt6 g0 kcal
- Serrano pepper2 piece4 kcal
- Tagliatelle81 g301 kcal
- Tilsit cheese46 g156 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender kombu seaweed paired with brussels sprouts, daikon radish and serrano pepper and tagliatelle, finished with marjoram and chives and a hit of dried parsley and cardamom. 1. Pat the kombu seaweed dry and season with sea salt, dried parsley and cardamom. 2. Heat coconut oil in a heavy pan and pan-fry the kombu seaweed until it develops a deep golden crust, about 18 minutes. 3. Add brussels sprouts, daikon radish and serrano pepper to the pan and cook until just tender, stirring in marjoram and chives for fragrance. 4. Cook the tagliatelle separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of ranch dressing and a scattering of tilsit cheese before serving hot.